Mushroom Bisque Recipe

4 servings

Ingredients:

•  3 TBS olive oil

• 2 cups sweet or yellow onion, diced

• 1 lb mushrooms (can be a mix of crimini, button, shitake, clamshell, or other variety) chopped

• 3 TBS sherry or Madeira Wine

• 8 oz silken tofu

• 1 TBS miso (white or yellow)

• 5 cups vegetable broth

• 1 cup plain oat or cashew milk*

• ½ tsp poultry seasoning

• ½ tsp dried thyme

• 1 tsp salt

• ½ tsp black pepper

• 1 Tbs chives, minced, for garnish

Notes:

• *Whole milk or half and half can be used in place of plant-based milk. Nut milk can made by combining 3 TBS nut butter (or 1 cup cashews soaked for at least 6 hours or overnight) with 1 1/2 – 2 cups water and blending.

Directions 

1. Heat broth until almost boiling and reserve in heat-proof container

2. Heat heavy bottomed pot over medium high heat and add olive oil. When oil is shimmering, add the onion and sauté for 2 minutes.

3. Add 1/2 tsp of the salt and continue sautéing over low heat until onions are golden brown.

4. While onions are cooking, blend the tofu with the hot broth until smooth and creamy (use a blender or immersion blender). Reserve.

5. Turn heat to medium-high and add the mushrooms to the onions and sauté, stirring occasionally. Add remaining salt, along with the pepper, poultry seasoning, and thyme.  Continue sautéing until mushrooms begin to brown. If desired, remove a small amount of the mushroom-onion mix to add back in later for texture.

6. Add the sherry/madeira and stir, scraping the bottom. Sauté until almost completely evaporated.

7. Add tofu-broth mix to the pot and bring to a simmer. Simmer on low heat for 10 minutes. Stir occasionally, scraping the bottom of the pan to prevent sticking.

8. Remove pot from heat and allow to cool briefly. Blend on high power until soup is completely smooth and creamy.

9. Adjust seasonings and garnish with minced chives and optional reserved mushrooms.