Mushroom Cashew Bisque (#1335)

Serves
Ready
8
1
Hours
Prep
Cook
15
Minutes
45
Minutes
Categories
Soups Side Low Fat Vegetarian Healthy
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Ingredients

Cashew Creme

  • 1/2 cup Cashew Nuts raw
  • 1/2 cup Water

Bisque

  • 1/3 cup Shiitake Mushrooms dried
  • 6 cups Vegetable Stock or water, hot
  • 1 cup Onions diced
  • 1 cup Carrots diced
  • 1/2 cup Celery diced
  • 1 tsp Olive Oil
  • 1 tsp Sesame Oil
  • 1 tsp Garlic minced
  • 4 cups Mushrooms fresh, chopped
  • 1 tsp Sherry Wine
  • 1 Bay Leaves
  • 1 pinch Black Pepper
  • 3 tablespoons Tamari Soy Sauce low sodium
  • 1/3 cup Parsley Leaves fresh, finely chopped
  • 1/3 cup All-Purpose Flour
  • 2 tablespoons Cashew Butter

Directions

  1. To make cashew creme: Purée cashews and 1/4 cup water in blender or food processor.
  2. Slowly add another 1/4 cup water to make a smooth creme.
  3. To make bisque: Rince and soak dried mushrooms in one cup hot stock tomake broth. Drain and reserve liquid. Finely chop rehydrated mushrooms and set aside.
  4. Sauté onions, carrots and celery in olive and sesame oils over medium heat until lightly browned.
  5. Add garlic, fresh and rehydrated mushrooms and 4 tablespoon reserved mushroom liquid. Continue tocook until mushrooms are soft, about 3 to 5 minutes.
  6. Add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom liquid and water. Bring to a boil, lower heat and simmer for 20 minutes.
  7. Remove from heat, reserve 2 cups liquid and cool to room temperature.
  8. Whisk together flour and reserved liquid until smooth.
  9. Bring soup back to simmer and stir in flour mixture, cashew butter and cashew creme. Heat for 5 minutes or until slightly thickened.
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