Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Mushroom Cashew Bisque

StarStarStarStarEmpty star

Your rating

Mushroom Cashew Bisque

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
Cashew creme
½ cup cashew nuts
raw
* Camera
½ cup water
Camera
Bisque
cup mushrooms, shiitake
dried
* Camera
6 cups vegetable stock
or water, hot
Camera
1 cup onions
diced
Camera
1 cup carrots
diced
Camera
½ cup celery
diced
Camera
1 teaspoon olive oil
Camera
1 teaspoon sesame oil
Camera
1 teaspoon garlic
minced
Camera
4 cups mushrooms
fresh, chopped
* Camera
1 teaspoon sherry wine
*
1 each bay leaves
* Camera
1 pinch black pepper
* Camera
3 tablespoons soy sauce, tamari
low sodium
Camera
cup parsley leaves
fresh, finely chopped
Camera
cup unbleached all-purpose flour
Camera
2 tablespoons cashew butter
*

Ingredients

Amount Measure Ingredient Features
Cashew creme
118 ml cashew nuts
raw
* Camera
118 ml water
Camera
Bisque
79 ml mushrooms, shiitake
dried
* Camera
1.4 l vegetable stock
or water, hot
Camera
237 ml onions
diced
Camera
237 ml carrots
diced
Camera
118 ml celery
diced
Camera
5 ml olive oil
Camera
5 ml sesame oil
Camera
5 ml garlic
minced
Camera
946 ml mushrooms
fresh, chopped
* Camera
5 ml sherry wine
*
1 each bay leaves
* Camera
1 pinch black pepper
* Camera
45 ml soy sauce, tamari
low sodium
Camera
79 ml parsley leaves
fresh, finely chopped
Camera
79 ml unbleached all-purpose flour
Camera
3E+1 ml cashew butter
*

Directions

To make cashew creme: Purée cashews and ¼ cup water in blender or food processor.

Slowly add another ¼ 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.

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

Add garlic, fresh and rehydrated mushrooms and 4 tablespoon 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 5832% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 361mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 59% Vitamin C 10%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe