Deliciously Creamy Mushroom Bisque

Oh so good..this creamy, deliciously thick and rich shiitake and portobello mushroom bisque is a perfect winter soup! Enjoy

Ingredients:

For the Soup:

yield 2-3 servings

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 24 ounces shitake and portabello mushrooms, trimmed and quartered

• 1 tsp kosher salt

• 1 Tbsp liquid aminos

• 2 Tbsp nutritional yeast

• 3 cups vegetable broth

• 1 cup coconut milk cream

• 1 bay leaf

• 4 sprigs of fresh thyme, destemmed

• 1 small sprig of rosemary, de stemmed, minced

• sea Salt and pepper to taste

For the Garnish:

• A drizzle of coconut milk

• Sautéed mushroom slices

Instructions

1. In a large Dutch oven, heat olive oil over medium-high heat. Add onions and sauté until softened and slightly translucent. Add the mushrooms and salt, stir to combine. Cover and cook for 5-6 minutes until the mushrooms start to give off their liquid.

2. Add the broth, bay leaf and thyme-rosemary bundle to the mushrooms. Stir to combine and simmer, covered for 10 minutes. Remove the herbs and bay leaf and simmer uncovered for 5 more minutes. Remove from heat.

3. Working in batches, ladle the mushrooms and broth into a high performance blender. I use the vitamix. Puree until smooth. Continue until all the soup has been pureed.

4. Add the coconut cream. Taste for seasonings, adding salt and pepper if needed.