| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegtime4 | 4 | servings |
INGREDIENTS
| 2 | tb | Light olive oil |
| 3 | c | Chopped leeks |
| 1 | ts | Minced garlic |
| 1 | c | Diced; peeled celery root |
| 2/3 | c | Diced carrots |
| 4 | oz | Fresh chanterelle mushrooms |
| Cleaned and sliced | ||
| 4 | oz | Lobster mushrooms |
| Cleaned and thinly sliced | ||
| 4 | oz | Oyster mushrooms |
| Cleaned and thinly sliced | ||
| 2 | ts | Chopped fresh thyme |
| 1 | ts | Paprika |
| 1/3 | ts | Grated nutmeg |
| 1/3 | c | Sherry |
| 1 1/2 | qt | Vegetable stock |
| 2/3 | c | Cashews |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Light miso |
| Salt and freshly ground black pepper | ||
| Chopped fresh chives for garnish |
INSTRUCTIONS
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. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 51 Converted by MM_Buster v2.0l.
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