Chanterelle, Lobster And Oyster Mushroom Bisque

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Chanterelle, Lobster And Oyster Mushroom Bisque

 

2 tbsps. light olive oil

3 cups chopped leeks

1 tsp. minced garlic

1 cup diced, peeled celery root

2/3 cup diced carrots

4 ozs. fresh chanterelle mushrooms, cleaned and sliced

 

4 ozs. lobster mushrooms, cleaned and thinly sliced

4 ozs. oyster mushrooms, cleaned and thinly sliced

2 tsps. chopped fresh thyme

1 tsp. paprika

1/3 tsp. grated nutmeg

1/3 cup sherry

1 1/2 quarts vegetable stock

2/3 cups cashews

1 tbsp. fresh lemon juice

1 tbsp. light miso

salt and freshly ground

chopped fresh chives for

 

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 carr ots 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.

Serves 4.

 

 

 

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