Chanterelle, Lobster And Oyster Mushroom Bisque

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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
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



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

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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 5y ago

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