alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Wild Mushroom Bisque

    Share

    Wild Mushroom Bisque

    This light cream soup has a woodsy flavour and is excellent as a first course or as a light meal served with crusty rolls and a main course salad.

    Advertisement

    3 cups (750 mL) organic sodium-reduced chicken stock
    2 cups (500 mL) assorted dried mushrooms
    2 Tbsp (30 mL) organic extra-virgin olive oil
    1/2 cup (125 mL) shallots, minced
    1 Tbsp (15 mL) fresh rosemary, diced
    2 Tbsp (30 mL) organic whole wheat flour
    1/2 cup (125 mL) fat-free evaporated milk

    Heat chicken stock until boiling, remove from heat, and add dried mushrooms. Let soak for 20 minutes. Strain liquid into a bowl, reserving liquid. Coarsely chop mushrooms, and set aside.

    Heat a medium saucepan over medium-high heat. Add oil and shallots, saut for 3 to 5 minutes or until golden brown. Add reserved mushrooms and rosemary and saut for 1 to 2 minutes or until mushrooms start browning. Add flour to coat shallots and mushrooms. Pour in reserved chicken/mushroom stock. Bring to a boil, cover, and reduce heat to simmer. Simmer for 10 minutes. Add milk, heat through, and serve.

    Makes 4 - 1 cup (250 ml) servings.

    Mushrooms have long been touted as immune enhancers. This soup does more than warm your soul; it also supports your immune system for flu season.

    Each serving contains: 149 calories; 4.7 g protein; 3.6 g total fat (1.1 g sat. fat, 0 g trans fat); 18.2 g carbohydrates; 2.5 g fibre; 467 mg sodium.

    source: "Soul-Warming Soups", alive #313, November 2008

    Advertisement

    Wild Mushroom Bisque

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.