In Safety Harbor we ate at a cute restaurant. The meal started off with a little espresso cup of a mushroom bisque. It was so tasty that I ended up downing mine very quickly and shared someone else’s with my friend who also loves mushrooms. I took a picture of the empty cup to remind me to create a nutritarian version.
And here it is…so tasty too!
Next time I will puree it less so there is a bit more texture.
2 onions, chopped
2 lbs mushrooms, sliced
2 ounces dried mushrooms (shitake or wild mushrooms)
8 cups hot water to soak the mushrooms
2 cloves of garlic
2 cubes sodium free vegetable stock cubes
1/2 c cashews
2 tsp umami paste (optional but really good if you avoid salt)
white pepper, to taste
dried dill, to taste
Soak the dried mushrooms in the hot water. In a separate container soak the cashews in one cup water.
Saute the onions until soft then add the sliced mushrooms and the stock cubes. Cook until the mushrooms are tender.
Chop up the soaked mushrooms and add them to the pot. Strain the soaking liquid and add it to the pot as well.
Puree the soup as much or as little as you’d like. Blend the cashews in a blender and add to the soup. Season with the umami paste or salt, white pepper and dill to taste.