Doug Robison and his wife, Evie, opened their restaurant, Wildflour, over 20 years ago.
They serve a variety of vegetarian dishes at their eatery and even shared a recipe for one of their popular sandwiches with us last year.
Now, we are lucky enough to get the recipe for my favorite soup they serve - mushroom bisque.
What you need:
½ C olive oil
1 large onion, finely diced
3 stalks celery, finely diced
4 C sliced or quartered white mushrooms
6 C vegetable stock
¼ C soy sauce
½ C white wine (dry)
1 stick butter (1/4 pound)
½ C flour
1 Quart 2% milk
1 TB paprika
½ TB Spike gourmet natural seasoning
¼ tsp nutmeg
½ chopped fresh parsley
What you do:
In a sauté pan, cook onions and celery in heated olive oil until desired “doneness” or until onions are translucent. Add sliced onions and wine to deglaze (cook down for a few minutes). Add the vegetable stock and soy sauce. Bring to a low simmer.
In a larger pot, you will make the roux. Melt the butter. Add flour and stir over medium-low heat until the mixture is golden brown. Stir in milk slowly while stirring. Stir in sautéed vegetable mixture slowly. Add the spices as listed. Adjust the spices, adding more as needed.