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Ingredientes
- 2 Tbsp. light extra virgin olive oil
- 3 c. minced leeks
- 1 tsp chopped garlic
- 1 c. diced, peeled celery root
- 2/3 c. diced carrots
- 4 ounce fresh chanterelle mushrooms cleaned and sliced
- 4 ounce lobster mushrooms cleaned and thinly sliced
- 4 ounce oyster mushrooms cleaned and thinly sliced
- 2 tsp minced fresh thyme
- 1 tsp paprika
- 1/3 tsp grated nutmeg
- 1/3 c. sherry
- 1 1/2 quart vegetable stock
- 2/3 c. cashews
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. light miso Salt and freshly grnd black pepper Minced fresh chives for garnish
Direcciones
- 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 minced chives.
- In large saucepan, heat oil over medium heat. Add in leeks, garlic, celery root and carrots and cook, stirring often, till softened, about 5 min. Add in all mushrooms and cook, stirring often, 5 min. Add in thyme, paprika and nutmeg.
- Add in sherry and cook, till almost evaporated. Stir in 4 c. of vegetable stock. Cover and simmer 20 min.
- In food processor or possibly blender, combine cashews, lemon juice, miso and remaining 2 c. of stock; process till smooth. (Texture should be similar to heavy cream, add in more stock if necessary.) Strain mix though fine-meshed sieve set over bowl. Whisk cashew cream into soup till well blended. Let simmer 5 min to thicken soup. Season with salt and pepper. Sprinkle with minced chives if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 155 | 54% |
| Total Fat 18.11g | 23% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1583mg | 66% |
| Potassium 475mg | 14% |
| Total Carbs 24.07g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 8.6g | 6% |
| Protein 5.98g | 10% |
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