Creamy Mushroom Bisque – POTG Test Kitchen

A great soup is good any time of year, or in this case a good bisque. What is the difference between a soup and a bisque you ask? A bisque is basically a soup that has been pureed to a smooth consistency. Our Wild Mushroom Bisque was developed in the POTG Test Kitchen by Chef Ann and has a wonderful earthy, meaty flavor. If you like mushrooms, give this one a try!

Wild Mushroom Bisque AIP

2018-05-08 06:08:10

Serves 4

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Total Time

1 min

Total Time

1 min

Ingredients

½ cup olive oil
1 cup white onion, finely chopped
5 cloves garlic, minced
16 ounces wild mushroom blend (portabellas, shiitakes, oyster, etc.)
3 tsp. fresh thyme leaves
6 tablespoons arrowroot
2 tsp. coconut vinegar
8 cups chicken or beef bone broth
1 cup coconut cream
Salt to taste
Reserved sautéed mushrooms and thyme for garnish

Instructions

In a large sauté pan, heat the olive oil over medium-low heat. Add the onion, garlic and mushrooms.
Let them sauté for 8-10 minutes, or until most of the liquid from the mushrooms has evaporated.
Sprinkle thyme leaves into the mushroom mixture, add the vinegar, then whisk in the bone broth. Bring it to a boil, then quickly reduce the heat to low, letting it simmer, and stirring occasionally.
Simmer the soup for about 15 minutes, or until it is reduced by 1/2.
Whisk in the coconut cream.
Dilute the arrowroot in a few tablespoons of water, and whisk into the simmering soup.
Let simmer until the liquid is thick enough to coat the back of a spoon.
When it is at proper consistency, and let it simmer for another 5 minutes.
Check the flavor and season with salt.
Remove the pan from the heat and let it cool a bit before transferring the soup mixture to a food processor or blender (or use an immersion blender).
Set aside some of the cooked mushrooms for garnish, then puree the soup for a few seconds.
Pour the finished bisque into bowls and garnish with fresh thyme and cooked mushrooms and serve warm.