A wild mushroom bisque is a wonderful way to savor the season’s exotic and earthy mushrooms. Traditional bisques are usually made with heavy creams and other dairy products, but this tasty bisque is proof that vegan bisques can be just as savory and creamy. The delicate mushroom medley, cannelloni beans, aromatic thyme, and fresh garlic topped with a touch of lemon juice and crushed black pepper combine to deliver an unforgettably satisfying flavor profile.
The pleasing texture and umami flavor of mushrooms are a nutritious way to enhance any meal. Mushrooms can serve as a great, hearty replacement for meats on any plate and provide anti-inflammatory benefits with vital nutrients such as calcium and iron.
This bisque will pair wonderfully with your favorite crostini (try TaazaTable’s Kale Pesto Crostinis – recipe). Here’s to the mighty mushroom! Enjoy!
1 red onion chopped (medium size)
2 garlic cloves chopped
1.5 cups leeks (remove top green stalks before using)
2.5 cups of mixed mushroom medley (oyster, shitake, white button)
3 cups vegetable stock (recommend using Whole Foods' "365 Everyday" brand)
2 tablespoon fresh lemon juice
Fresh twig of thyme
1 cup cannellini bean (recommend using Whole Foods' "365 Everyday" brand of canned beans)
Sea salt to taste
Freshly ground black pepper to taste
1 tablespoon coconut oil
1 teaspoon olive oil for garnishing
Clean the mushrooms and let them dry on a paper towel.
Chop the mushrooms into big chunks and keep aside.
Heat the coconut oil in a pan and add the chopped red onion and leeks. Sprinkle a little sea salt and let cook for 3-4 minutes until soft.
Add the chopped garlic and let it saute for a minute.
Stir in the mushrooms, vegetable stock, black pepper and thyme.
Cook for 5 minutes. Switch off the stove.
Blend the soup mixture with cannelloni beans in a blender (VitaMix recommended).
Bring the soup to a boil again. Add a slight amount of water if it is too thick for your liking. Add the lemon juice and give a stir.
Ladle the soup into the bowls. Season it with salt, pepper and a drizzle of olive oil.
Serve it with some savory crostinis (try TaazaTable's vegan kale pesto crostinis; recipe here).