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Wednesday, December 12, 2012

Creamy Mushroom Bisque

Creamy Mushroom Bisque is a dreamy and luxurious bisque that amazingly contains no actual cream or even dairy products. This silky smooth soup, adapted from uses  a cauliflower puree to create the a thick and flavorful base for the soup. Once the roasted mushrooms and fresh herbs are added in, you have the perfectly rich yet healthy mushroom bisque!

Creamy Mushroom Bisque
Gluten Free
Serves Four

Roasted mushrooms:
8 ounces baby bella mushrooms, quartered
8 ounces portobella mushrooms, stems removed, gills removed, and diced (about 2 large)
6 ounces shiitake mushrooms, stems removed and quartered
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
salt &  pepper (to taste)
4 sprigs of rosemary, leaves removed and chopped
1 tsp. dried thyme
dash of cayenne, to taste
1 medium cauliflower head, core and leaves removed
1.5 cups water
4 cups mushroom broth, divided
1.5 cups unsweetened almond milk
2 sprigs fresh rosemary, leaves removed and chopped + a few sprigs for garnish
1 tsp. dried thyme
dash of cayenne, to taste
salt & pepper, to taste
1 tbsp. fresh parsley, chopped + a few sprigs for garnish


1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil and spray with nonstick spray.

2. Place the mushrooms on the baking sheet and toss with the oil, vinegar, rosemary and spices. Once mushrooms are evenly coated, arrange in a single layer on the baking sheet.

3. Transfer mushrooms to oven and roast at 425 degrees for about 15 minutes. Stir mushrooms, and continue roasting 15-20 minutes or until they are tender and beginning to caramelize.

4. While mushrooms are roasting, begin steaming the cauliflower. Add water to a  medium pot and bring to boil. Season with water salt then add the whole cauliflower head, cover with a lid, and steam until tender, 8-9 minutes. Drain and break until florets. Set aside.

5. Add the cauliflower and about 2 cups of mushrooms broth to a large pot. Use an immersion blender to puree until smooth (or transfer ingredients to a regular blender).

6. Add in the roasted mushrooms (leave out a few for garnishing, if desired), 1 cup of broth, and the milk.  Puree until smooth then stir in rosemary, thyme, cayenne, salt, and pepper, to taste.

7. Place soup over medium high heat, and bring to boil, stirring frequently. Reduce heat to medium low, and let soup simmer until warmed through, 10-15 minutes. Stir occasionally.

8. While the soup is simmering, you can adjust the seasonings and thickness, if necessary. Taste the soup for seasoning and add more to taste. If soup seems too thick, add remaining 1 cup of broth, 1/4 cup at a time.

9. Just before serving, stir the fresh parsley into the soup.

10. Divide soup between 4 serving bowls and garnish with leftover mushrooms, fresh parsley and rosemary.

Nutrition Information--approximately 190 calories per serving (1/4 of the recipe)

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