Wild Mushroom Bisque

Recipe Ingredients

6		Dried shiitake mushrooms - rinsed well
1/3 cup	78ml	Tomato sauce
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Olive oil
4 tablespoons	60ml	Shallots - finely chopped (medium)
1/2 teaspoon	2.5ml	Dried thyme
2		Sliced fresh button mushrooms - (8 oz ea)
5 tablespoons	75ml	All-purpose flour
2 cups	474ml	Plain soy milk
1 tablespoon	15ml	Dry sherry
2 tablespoons	30ml	Chopped parsley - plus
		More for garnish

Recipe Instructions

In large bowl, cover shiitake mushrooms with 4 cups boiling water. Let soak 10 minutes. With slotted spoon, remove mushrooms from liquid, rinse and set aside; strain mushroom liquid and reserve. Coarsely chop soaked mushrooms. Measure reserved mushroom liquid, adding water as necessary to make 4 cups. Stir in tomato sauce and soy sauce.

In large saucepan, heat oil over medium heat. Add shallots, and cook, stirring often, 2 minutes. Add thyme and soaked and fresh mushrooms. Cover, and cook 5 minutes. Sprinkle mushroom mixture with flour, stir well, and cook 1 minute more.

Using whisk, add reserved liquid to broth and increase heat to bring to a simmer. Partially cover pot, and adjust heat. Simmer, whisking often, 10 minutes. Whisk in soy milk, sherry and parsley. Transfer soup to food processor or blender and process until mixture is smooth. Sprinkle soup with chopped parsley, and serve.

This recipe yields 4 servings.

Per Serving: 170 Cal; 9g Prot; 6g Total Fat (1 Sat. Fat); 22g Carb.; 0mg Chol; 388mg Sod.; 4g Fiber.

Source:
Vegetarian Times, January 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.