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RECIPES: VEGAN SOUPS

MUSHROOM BISQUE

January 14, 2019 by Renee Tavoularis

MUSHROOM BISQUE

While most mushroom bisques contain cream or milk, this plant-based version is made “creamy” by using soaked cashews. The mushrooms in this soup also provide important antioxidants which can help fight free radicals and potentially prevent against cancer.

SERVES 6
35 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

2 tablespoons olive oil
1 large shallot, minced
4 cups thinly sliced cremini mushrooms, stems removed
2 cups chopped shiitake mushrooms, stems removed
4 sprigs thyme, stems removed
6 cups vegetable stock
1 cup cashews, soaked in hot water for 10 minutes and then drained
¾ cup warm water
2 tablespoons low-sodium tamari
Salt & pepper, to taste

Instructions

  • Make a cashew cream by placing the drained cashews and hot water together in a blender and blending until smooth.
  • In a large pot, heat the oil over medium heat. Add the shallot and cook for 5 minutes until softened. Add the mushrooms and thyme and cook for another 6-8 minutes until the mushrooms are tender.
  • Add the stock and cashew cream cover the pot and bring to a low boil. Reduce the heat to low, stir in the tamari and simmer for 15 minutes.
  • Season to taste with salt and pepper before serving.
  • Store leftovers in an airtight container in the fridge for up to 3 days. If desired, add some water to thin out the soup when reheating.

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