Wild Mushroom Bisque

By á-174942

Ingredients

• 6 dried shiitake mushrooms rinsed well
• 1/3 cup tomato sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 4 medium shallots finely chopped
• 1/2 teaspoon dried thyme
• 2 packages sliced fresh button mushrooms - (8 oz ea)
• 5 tablespoons all-purpose flour
• 2 cups plain soy milk
• 1 tablespoon dry sherry
• 2 tablespoons chopped parsley plus
• more for garnish

Details

Servings 4

Preparation

Step 1

In large bowl, cover shiitake mushrooms with 4 cups boiling water. Let soak 10 minutes. With slotted spoon, remove mushrooms from liquid, rinse and set aside; strain mushroom liquid and reserve. Coarsely chop soaked mushrooms. Measure reserved mushroom liquid, adding water as necessary to make 4 cups. Stir in tomato sauce and soy sauce.

In large saucepan, heat oil over medium heat. Add shallots, and cook, stirring often, 2 minutes. Add thyme and soaked and fresh mushrooms. Cover, and cook 5 minutes. Sprinkle mushroom mixture with flour, stir well, and cook 1 minute more.

Using whisk, add reserved liquid to broth and increase heat to bring to a simmer. Partially cover pot, and adjust heat. Simmer, whisking often, 10 minutes. Whisk in soy milk, sherry and parsley. Transfer soup to food processor or blender and process until mixture is smooth. Sprinkle soup with chopped parsley, and serve.

This recipe yields 4 servings.

Per Serving: 170 Cal; 9g Prot; 6g Total Fat (1 Sat. Fat); 22g Carb.; 0mg Chol; 388mg Sod.; 4g Fiber.