Bryannas Mushroom Bisque (Vegan)
A delicious creamy vegan mushroom soup
1 small onion, minced
5 cup mushroom bouillon (I used 5 cup water plus 2 and 1/2 Knorr brand
Porcini Mushroom stock cube)
1 bay leaf
1/2 tsp. dried thyme leaves
1/3 cup short grain white rice
1 Tbsp olive oil or Earth Balance
3/4 lb. mushrooms, sliced (I used regular white mushrooms, but creminis
or portobellos would also be good)
salt and freshly-ground black pepper to taste
Optional but recommended: 2 Tbsp dry sherry
Garnish: Tofu Sour Creme or Tofutti Better Than sour Cream
Steam-fry the onion in a nonstick pan sprayed with a little oil until
soft (or microwave, covered in a sprayed glass dish for 3 minutes). Mix
in a medium pot with the mushroom broth, bay leaf, thyme and rice. Bring
to a boil, then turn to low, cover and simmer for 45 minutes, until rice
is overcooked and very soft.
Meanwhile, heat the oil in a large non-stick skillet and saute the
sliced mushrooms over high heat, adding a sprinkle of salt, and adding
drops of water as needed to keep from sticking. Saute until the
mushrooms exude liquid and then absorb it again. Take off heat and set
aside.
When the rice is soft, remove bay leave and puree the soup with an
immersion hand blender until completely creamy. Add the sauteed
mushrooms, sherry and salt and pepper to taste. Serve hot with some tofu
or cashew sour creme on each serving to stir in.
This recipe can be found at
http://www.bryannaclarkgrogan.com/page/page/1964635.htm
In the UK, Knorr porcini stock cubes are available from
www.mushroomcubes.co.uk
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