+
4 (1)

Categories: Quick and easy, Soups, Vegetarian

Vegan mushroom bisque

Vegan mushroom bisque
Anne Cusack / Los Angeles Times

Nuts. And water. That's really all there is to nut milk. Maybe you've noticed all the dairy-free milk brands vying for attention at your local market. Nut milks — and other plant-based milks such as soy, rice and even coconut ... Read more

Total time: 50 minutes | Serves 6 to 8
Note: Animal-derived ingredients are sometimes used in the filtering process when making wine; vegan-friendly wines are available at most wine stores as well as online.
  • 3 tablespoons vegetable oil, more if needed
  • 3/4 pound crimini mushrooms, thinly sliced
  • 1/2 pound shiitake mushrooms, thinly sliced, stems discarded
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/3 cup Madeira, sherry or similar vegan-friendly red wine
  • 3 cups vegetable broth, more if desired
  • 2 cups macadamia or cashew cream (see related recipe)
  • Chopped chives, for garnish
  • White truffle oil, for garnish

Step 1Heat a wide, heavy-bottomed stock pot or Dutch oven over high heat until hot. Add the vegetable oil, then half the mushrooms. The mushrooms will immediately begin to sizzle. Cook quickly, stirring constantly, until the mushrooms begin to brown, 4 to 6 minutes. The mushrooms should cook quickly enough that they brown before they give up any moisture; this will give them a nice nutty flavor. Remove from heat and spread the mushrooms onto a plate to cool. Cook the remaining mushrooms the same way, adding a little additional oil if needed. Remove from heat and add to the first batch of mushrooms, seasoning with one-half teaspoon salt and one-fourth teaspoon pepper.

Step 2In the same pot, heat the olive oil over medium-high heat until hot. Add the onion and cook, stirring frequently, until translucent and browned slightly, 8 to 10 minutes. Stir in the garlic and cook until aromatic, an additional minute or so. Add the wine and cook, scraping any flavoring from the base of the pan.

Step 3Add 3 cups vegetable broth and half the mushrooms. Once the soup comes to a simmer, remove from heat and purée using an immersion or stand blender. Return the soup to the pot and whisk in the macadamia or cashew cream. Stir in the remaining mushrooms and bring to a bare simmer, stirring frequently. Taste, and add three-fourths teaspoon each salt and pepper, or as desired.

Step 4Continue to cook for 10 to 15 minutes to marry the flavors. The soup will thicken as it cooks; adjust the consistency with additional broth or water as desired. This makes a scant 2 quarts soup.

Step 5Taste, and adjust the seasonings again if needed. Serve the bisque garnished with chopped chives and a drizzle of truffle oil.

Each of 8 servings, without garnish:
Calories 223; Protein 3 grams; Carbohydrates 10 grams; Fiber 3 grams; Fat 19 grams; Saturated fat 2 grams; Cholesterol 0; Sugar 5 grams; Sodium 181 mg.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Quick and easy