Restaurant Worthy Bisque

Hey Readers

So midterm season has finally come to an end, and it is an absolute pleasure to be back  home and blogging once again. I cannot believe it has been a month and a bit since I since Christmas break: I guess time flies when you are busy like a bee such as myself.

Saturday Grandma came over for lunch. Though she does come over often, I always find it special when it is just her, my mom, and I sipping our tea, eating her homemade date bars, and babbling on about the old times or last week’s shopping excursions. It makes my heart glad that this afternoon was certainly another one of those days.

And on today’s menu I made us girls a warm pot of velvety, fragrant mushroom bisque. Mushrooms are hands down one of my favorite vegetables due to their profound texture and earthy aroma. Nutritionally, they are rich in a number of vitamins and minerals beneficial for bladder, and immune system function – such as selenium, vitamin D, and B-vitamins (BestHealthMag). In addition to being vegan, this soup recipe has a fraction of the saturated fat compared to what you would get at a restaurant, using soymilk (or skim milk if not vegan) instead of cream and different techniques to achieve its lush consistency. Hope you enjoy this super simple recipe as much as us girls did!

Skinny Vegan Mushroom Bisque

Ingredients:

2 tbsp Avocado Oil 

6 cups sliced Cremini Mushrooms 

2 small Shallots, diced

2 tbsp garlic, minced

1 tbsp Thyme Leaves

1 tbsp Rosemary Leaves

2 tsp Black Pepper

1/2 tsp Sea Salt

1/4 + 1/2 cup low-sodium Vegetable (or Chicken) Broth

4 cups Soymilk (or Skim Milk) 

2 tbsp Corn Starch mixed in 1 cup Soymilk

Directions:

Saute shallots, garlic, and about half of the sliced mushrooms on medium-high heat for approximately 3 minutes in a large saucepan. 

Add Thyme, Rosemary, and a 1/4 cup of broth to sauteed vegetables and continue to cook for another 2 minutes. 

Add contents into a blender or food processor and pulverize until shallots, garlic, and mushrooms resemble a pate. 

Pour contents back into the saucepan and saute the remaining mushrooms in the mixture and 1/2 cup of broth. Add in the S&P.

Add in milk and cornstarch mixture, and while constantly stirring, bring the bisque to a boil. 

Let simmer for about 10 minutes to let the bisque thicken.

Serves 6.

Have A Happy Sunday!

Many Blessings,

Maddi

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