Mushroom Cashew Bisque

1 hours Prep: 15 minutes Cook: 45 minutes

264 calories per serving view nutrition facts

1 batch suggest servings

Be the first to add a photo of this recipe!

Ingredients


Cashew creme
1/2	cup	cashew nuts	raw
1/2	cup	water

Bisque
1/3	cup	mushrooms, shitake	dried
6	cups	vegetable stock	or water, hot
1	cup	onions	diced
1	cup	carrots	diced
1/2	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 leaf
1	pinch	black pepper
3	tablespoons	soy sauce	low sodium
1/3	cup	parsley leaves	fresh, finely chopped
1/3	cup	flour, unbleached all-purpose
2	tablespoons	cashew butter

Directions

To make cashew creme: Puree cashews and 1/4 cup water in blender or food processor.

Slowly add another 1/4 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.

Saute onions, carrots and celery in olive and sesame oils over medium heat until lightly browned.

Add garlic, fresh and rehydrated mushrooms and 4 tbs 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.

Add your comment

Categories this recipe belongs to

Soups

Nutrition Facts

Serving Size 515g

Amount per Serving

Calories 264 34% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 2286mg	95%
Total Carbohydrate 35.0g	12%
Dietary Fiber 2.0g	10%
Sugars 4.0g
Protein 11.0g	22%