Mushroom Cashew Bisque
This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cashew creme | |||
| ½ | cup |
cashew nuts
raw |
*
|
| ½ | cup |
water
|
|
| Bisque | |||
| ⅓ | cup |
mushrooms, shiitake
dried |
*
|
| 6 | cups |
vegetable stock
or water, hot |
|
| 1 | cup |
onions
diced |
|
| 1 | cup |
carrots
diced |
|
| ½ | cup |
celery
diced |
|
| 1 | teaspoon |
olive oil
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| 4 | cups |
mushrooms
fresh, chopped |
*
|
| 1 | teaspoon |
sherry wine
|
* |
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 3 | tablespoons |
soy sauce, tamari
low sodium |
|
| ⅓ | cup |
parsley leaves
fresh, finely chopped |
|
| ⅓ | cup |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
cashew butter
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cashew creme | |||
| 118 | ml |
cashew nuts
raw |
*
|
| 118 | ml |
water
|
|
| Bisque | |||
| 79 | ml |
mushrooms, shiitake
dried |
*
|
| 1.4 | l |
vegetable stock
or water, hot |
|
| 237 | ml |
onions
diced |
|
| 237 | ml |
carrots
diced |
|
| 118 | ml |
celery
diced |
|
| 5 | ml |
olive oil
|
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
garlic
minced |
|
| 946 | ml |
mushrooms
fresh, chopped |
*
|
| 5 | ml |
sherry wine
|
* |
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 45 | ml |
soy sauce, tamari
low sodium |
|
| 79 | ml |
parsley leaves
fresh, finely chopped |
|
| 79 | ml |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
cashew butter
|
* |
Directions
To make cashew creme: Purée cashews and ¼ cup water in blender or food processor.
Slowly add another ¼ cup water to make a smooth creme.
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.
Sauté onions, carrots and celery in olive and sesame oils over medium heat until lightly browned.
Add garlic, fresh and rehydrated mushrooms and 4 tablespoon reserved mushroom liquid. Continue tocook until mushrooms are soft, about 3 to 5 minutes.
Add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom liquid and water. Bring to a boil, lower heat and simmer for 20 minutes.
Remove from heat, reserve 2 cups liquid and cool to room temperature.
Whisk together flour and reserved liquid until smooth.
Bring soup back to simmer and stir in flour mixture, cashew butter and cashew creme. Heat for 5 minutes or until slightly thickened.
