by Lauren Hartmann 10 Comments
*This post may contain affiliate links in the recipe card*
I am always trying to find ways to make it easier to be a vegan, and live a healthier lifestyle, for me and everyone. About six months ago, my husband and I were perusing the Fresh Market, and were looking at dried mushrooms. I had been eyeing the lobster mushrooms for a while, and we got to discussing making a “lobster” bisque with them. We both thought this was pretty genius. So, I set about to concoct the most delicious seafoody bisque ever, and I think I have achieved that. It is perfect, I am pretty proud of myself. It tastes just like I remember a seafood bisque tasting. It has been a while, but I still feel confident that is very close.
Fun fact, Lobster mushrooms are not actually mushrooms (I just learned this, thanks to an IG friend!) They are a parasitic fungi that grows on mushrooms, but they have good amount of fiber, protein, calcium and iron. Score! They are also delicious and have a great texture, and are beautiful!
This recipe has a few steps, making it a little messy, but all in all after the soaking of the cashews it was pretty quick. Also, you are really just blending, and adding things, so I feel like it isn’t very complicated and you don’t need to be a super experienced cook to master it. The cream is just four ingredients blended, and the rest is just a few veggies sauteed and liquids added.
Aren’t these so beautiful? The first picture is while they are dried and the second is after I soaked them for a while and they became soft. They turn such a beautiful bright color and are an amazing meaty texture that is perfect for the bisque. You can definitely use other mushrooms for this, if you can’t find lobster mushrooms, but I highly recommend getting lobster mushrooms!
This is creamy, dreamy, warm, and seafoody amazingness! I can’t think of much better than a creamy soup on a cold day, except, a vegan gluten-free creamy soup on a cold day! I hope you enjoy!
Have any questions or feedback for me? Leave me a comment, I would love to hear from you!
Tools and things you will need:
Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)
Dried Lobster Mushrooms – 4 oz. Life Gourmet Shop
KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher – Silver
Vegan Lobster(Mushroom) Bisque
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Created by Lauren Hartmann on October 7, 2016
- Prep Time: 30m
- Cook Time: 15m
- Total Time: 45m
- Serves: 4
- Yield: 1 Quart of soup
- Category: Entree
Ingredients
- 1 c Cashews, raw(soaked for at least 3 hours)
- 1 c Vegetable broth
- 1 tbsp. Kelp powder
- 1 tbsp. Cornstarch
- 1 tbsp. Olive oil
- 1 Shallot, minced
- 1/2 c Carrots, diced
- 1/2 c Celery, diced
- 3 Garlic cloves
- 3 tbsp. Tomato paste
- 4 c Vegetable broth
- 1 c White wine
- 2 c Dried Lobster mushrooms (soaked)
- 1 tsp. Smoked paprika
- 1 tsp. Thyme
- 1/4 tsp. Cayenne
- 1 Bay leaf
- Salt and Pepper to taste
Instructions
- After soaking cashews for 3 hours or up to overnight, add them to a blender with 1 C. of veggie broth, kelp powder and cornstarch. Blend until smooth this will take a few minutes. Set aside. Start soaking the lobster mushrooms, soak for a few minutes until they are soft.
- In a large soup pot, add olive oil and heat on medium. Add the shallot, garlic, celery and carrot to the pot and cook for about 3 or 4 minutes until they begin to soften.
- Add the tomato paste and stir into the veggies. Add the broth, wine, cashew cream mixture, softened mushrooms and all the seasonings. Bring to a soft boil, then reduce to low heat and cook for about 10 minutes to develop flavor and finish cooking everything.
- At this point you can puree some of the soup either with an immersion blender, or putting about half the soup in the blender, pureeing, then returning to the pot. You don’t want to puree it all unless you don’t want any texture and want it completely creamy, so I suggest just pureeing half.
- Add salt and pepper to taste and adjust flavoring as you need it. Serve immediately!
Source: Rabbit and Wolves
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