Creamy Mushroom Bisque

About the Recipe

Ingredients

Makes 4 Servings

1 small onion, finely chopped
12 oz (340 g) mushrooms, sliced
2/3 c (54 g) old-fashioned oats
1/2 tsp (2.5 mL) dried thyme
1 bay leaf
5 c (1,185 mL) low-sodium mushroom broth
Ground black pepper
2 tbsp (30 mL) dry sherry
2/3 tbsp (10 mL) reduced-sodium soy sauce
Iodized salt
Vegan Parmesan cheese substitute

Directions

1. Steam-fry onion in a heavy nonstick skillet over medium heat until soft but not browned, adding very small amounts of water as needed to prevent sticking and burning. (Or place in a microwavable dish, cover, and microwave on high for 3 minutes.)

   
   
   

2. Place broth, bay leaf, thyme, and oats in a medium saucepan. Add onion and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until oats are soft.

   
   
   

3. Meanwhile, steam-fry mushrooms in a large, heavy nonstick skillet over high heat, adding a sprinkle of salt and very small amounts of water as needed to prevent sticking and burning. Cook until mushrooms release and reabsorb their liquid. Remove from heat and set aside.

   
   
   

4. When oats are soft, remove bay leaf and puree the soup until creamy with a hand-held blender or in batches in a blender or food processor. (Remove the middle part of the blender or food processor’s lid so hot air can escape. Cover the hole loosely with a folded clean cloth while blending.)

   
   
   

5. Return the soup to the pan and add mushrooms, soy sauce, sherry, if using, salt, black pepper, and vegan parmesan substitute, if using. Serve hot.

   
   
   

Nutrition Facts