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Mushroom Cashew Bisque

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

Ingredients

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

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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?
 

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