I’ve received a few emails requesting specific types of recipes like dairy-free or gluten- free. This week’s recipe is a dairy-free version of mushroom bisque. Traditionally, a bisque is a thick cream soup made with meat or seafood. It can also be cream and pureed vegetables. So, this soup is not technically a bisque. However, I won’t tell if you won’t.
What you need:
2 TB olive oil
3 shallots, minced
2 cloves garlic, minced
12 oz white or button mushrooms, roughly chopped
1 TB agave nectar
1/8 – 1/4 tsp cayenne pepper (depending on spice tolerance)
2 TB fresh rosemary, minced
32 oz container vegetable broth
3 TB vegan Worcestershire sauce
2 tsp ground mustard
salt to taste
3/4 C vegan cream cheese (Follow Your Heart Brand)
What you do:
In a large saucepan, heat olive oil over medium heat. Add shallots and garlic and sauté for five minutes. Add mushrooms and all other ingredients except for the cream cheese. Stir well and simmer for 20 minutes. Then stir in the cream cheese and mix well.
Remove soup from heat and carefully transfer to either a blender or food processor in batches. Puree the soup and return to the saucepan until the soup reaches desired serving temperature.
Makes 4 one-cup servings.