MUSHROOM BISQUE

January 14, 2019 by Renee Tavoularis

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.