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May 8, 2013

Mushroom Bisque

Mushroom Bisque
I had this soup at a Service League luncheon and it was so good.
I made it for Brennan, David, and me one night and while they didn't love it like I did, I think I could easily modify it and they'd really enjoy it.
You start by sauteing cremini (baby portobello) mushrooms and chopped onion in olive oil until the onions are translucent.  I would chop the onions more finely for David next time.
Then add vegetable broth and allow to simmer.

In the blender I added more vegetable broth, milk (I used almond but any kind is OK), seasonings, the remaining mushrooms, and walnuts that I had toasted in the oven for 10 minutes first.  I would puree this more finely for Brennan next time.

Then I added the blended vegetables and liquids to the cooked vegetables and let it simmer for awhile.  

Then I served it with salad and warm crusty bread.

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