There is nothing more satisfying during Fall than a big ol’ bowl of mushroom bisque! What makes this dish satisfying and rich with deep flavor is all from caramelizing the onions and mushrooms. Simple enough right?
Yield: 5 servings
4 cups vegetable broth
.5 oz. dried porcini mushrooms
5 Tbsp. plant-based butter
1 cup shiitake mushrooms, chopped
4 cups baby Bella mushrooms, chopped
1/4 cup shallots, minced
1/4 cup yellow onion, minced
2 garlic cloves, minced
2 Tbsp. sherry vinegar
5 Tbsp. organic all-purpose flour
1 bay leaf
3/4 tsp. Himalayan pink salt
1/4 tsp. ground black pepper
- In a small pot on medium heat, boil vegetable broth and remove from heat. Add dried porcini mushrooms and steep for 30 minutes, covered. Remove mushrooms and finely chop.
- In a pot on medium heat, add butter, mushrooms, chopped porcini mushrooms, onion and sauté for 7 minutes. Add garlic and cook for 1 minute. Deglaze pan with sherry vinegar and cook for 1 minute.
- Sprinkle with flour and stir, cooking for 1 minute. Slowly pour the broth in as you mix, and bring to boil. Reduce heat to low, add bay leaf, salt, pepper, and simmer, covered, for 25 minutes. Remove bay leaf.
- Blend 1 1/2 cups of bisque and pour it back into the pot, stirring until mixed evenly.
- Serve with bread or stir in non-dairy cream topped with chives.
Chef’s tip: Make the night before to let the flavors meld together.
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