Creamy Mushroom-Chestnut Bisque (Vegan!

• Vegan
• Gluten free

• Produce

  • 6 cups Mushrooms
  • 1 Onion
  • 8 Shiitake mushrooms
  • 2 tsp Thyme, fresh leaves

• Canned Goods

  • 6 cups Vegetable broth

• Condiments

  • 1 tbsp Tamari

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 7 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3 cups Chestnuts, roasted and peeled

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on floatingkitchen.net

Description

Ingredients

• For the Bisque
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 6 cups mushrooms, chopped (I used a mix of shiitake and crimini)
• 2 tsp. fresh thyme leaves, plus extra for garnish
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 cup white wine
• 3 cups roasted and peeled chestnuts, plus extra for garnish
• 6 cups vegetable broth
• 1 tablespoon tamari (or soy sauce if you can tolerate gluten)
• For the Fried Mushrooms
• About 1/4 cup extra-virgin olive oil
• 8-10 shiitake mushrooms, very thinly sliced

Directions

• Heat the olive oil in a large heavy-bottom pot over medium heat. Add the onions, mushrooms, thyme, salt and pepper. Cook, stirring frequently, about 5-7 minutes or until the onions and mushrooms have softened. Stir in the white wine and cook until the liquid is almost completely evaporated. Add the chestnuts and vegetable broth. Bring the bisque to a boil and then reduce the heat to maintain a simmer. Cover and simmer for about 20 minutes. Remove from the heat and set aside to cool slightly.
• Working in batches, carefully transfer the bisque to your blender and blend until smooth. Return the pureed bisque to your pot and stir in the tamari. The bisque will be thick. If you prefer a thinner consistency, you can stir in a little more vegetable broth. Keep the bisque warm while you prepare the mushroom topping.
• Fry the mushrooms for the topping. In a small skillet over medium-high heat, warm enough olive oil to cover the bottom of the pan. It doesn’t have to be very deep. Once the oil is hot, add the thinly sliced mushrooms and fry them for about 30 seconds, or until they are lightly browned and crisped. Remove the fried mushrooms and place them on a paper-towel lined plate to drain.
• To serve, ladle the warm bisque into bowls. Top with a few fried mushrooms, some crumbled chestnuts and fresh thyme leaves. Enjoy!
• Once cooled, the bisque can be stored in an airtight container in the refrigerator for 2-3 days.

Nutrition