Chanterelle, Lobster And Oyster Mushroom Bisque

Ready in 1 hour
1 review(s) averaging 0.

Top-ranked recipe named "Chanterelle, Lobster And Oyster Mushroom Bisque"

Share it:

Try this Chanterelle, Lobster And Oyster Mushroom Bisque recipe, or contribute your own. "Celery" and "Vegetables" are two tags used to describe Chanterelle, Lobster And Oyster Mushroom Bisque.

"Great and robust bisque. I used hot paprika. It may seem a bit intimidating, but once you get started it is a very easy soup. Most of the time is in the prep work. The cashew cream makes for and excellent substitute in place of "heavy cream". I will definitely make this soup again. I've already shared it with a friend!"

- Phoenixcity

Ingredients

Are you making this? 
1/3 c Sherry
1 ts Paprika
2/3 c carrots; Diced
1 1/2 qt Vegetable stock
2 tb Light olive oil
1/3 ts nutmeg; Grated
fresh chives; Chopped, for garnish
Salt
1 tb Fresh Lemon Juice
2 ts fresh thyme; Chopped
1 c celery root; Diced; peeled
2/3 c Cashews
4 oz Oyster mushrooms; Cleaned and thinly sliced
4 oz Lobster mushrooms; Cleaned and thinly sliced
3 c leeks; Chopped
4 oz Fresh chanterelle mushrooms; Cleaned and sliced
1 tb Light miso
1 ts Garlic; minced

Original recipe makes 4

Servings  

Preparation

4 SERVINGS DAIRY-FREE Absolutely sinful, this creamy bisque has a rich mushroom taste. We garnish it with a few drops of sherry and some chopped chives. In large saucepan, heat oil over medium heat. Add leeks, garlic, celery root and carrots and cook, stirring often, until softened, about 5 minutes. Add all mushrooms and cook, stirring often, 5 minutes. Add thyme, paprika and nutmeg. Add sherry and cook, until almost evaporated. Stir in 4 cups of vegetable stock. Cover and simmer 20 minutes. In food processor or blender, combine cashews, lemon juice, miso and remaining 2 cups of stock; process until smooth. (Texture should be similar to heavy cream, add more stock if necessary.) Strain mixture though fine-meshed sieve set over bowl. Whisk cashew cream into soup until well blended. Let simmer 5 minutes to thicken soup. Season with salt and pepper. Sprinkle with chopped chives if desired. PER SERVING: 314 CAL.; 11G PROT.; 19G TOTAL FAT (3G SAT. FAT); 0 CHOL.; 1,794MG SOD.; 4G FIBER. By Kathleen on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 51

Calories Per Serving: 337 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Chanterelle, Lobster And Oyster Mushroom Bisque

I'd rate it:


sign in to add your comment

Learn more

Mushroom Lobster Oyster

Recipe ideas by email


Reviews

Add yours!

Great and robust bisque. I used hot paprika. It may seem a bit intimidating, but once you get started it is a very easy soup. Most of the time is in the prep work. The cashew cream makes for and excellent substitute in place of "heavy cream". I will definitely make this soup again. I've already shared it with a friend!
Phoenixcity 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free