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                                                                  Creamy Vegan Mushroom Bisque

 

BRYANNA’S CREAMY VEGAN MUSHROOM BISQUE
Serves 4

From my subscription newsletter, The Vegan Feast.

Rich and creamy, intensely mushroom-y, low in fat, non-dairy, non-soy, gluten free—DELICIOUS!

What is a "bisque"? Originally, it referred to a rich creamy soup made from seafood, but later came to refer to any smooth, pureed soup finished with cream and butter. Fortunately, we can make it rich and creamy without either!

1 small onion, minced
5 c. mushroom bouillon
1 bay leaf
1/2 tsp. dried thyme leaves
1/3 c. short grain white rice|
1 T. olive oil or Earth Balance
3/4 lb. mushrooms, sliced (I used regular white mushrooms, but creminis or portobellos would also be good)
salt and freshly-ground black pepper to taste
OPTIONAL BUT RECOMMENDED: 2 T. dry sherry
GARNISH: Tofu Sour Crème or Tofutti Better Than sour Cream

Steam-fry the onion in a nonstick pan sprayed with a little oil until soft (or microwave, covered in a sprayed glass dish for 3 minutes). Mix in a medium pot with the mushroom broth, bay leaf, thyme and rice. Bring to a boil, then turn to low, cover and simmer for 45 minutes, until rice is overcooked and very soft.

Meanwhile, heat the oil in a large non-stick skillet and sauté the sliced mushrooms over high heat, adding a sprinkle of salt, and adding drops of water as needed to keep from sticking. Sauté until the mushrooms exude liquid and then absorb it again. Take off heat and set aside.

When the rice is soft, remove bay leave and puree the soup with an immersion hand blender until completely creamy. Add the sautéed mushrooms, sherry and salt and pepper to taste. Serve hot with some tofu or cashew sour crème on each serving to stir in.

VEGAN MUSHROOM BOUILLON OR BROTH:

BRYANNA'S RICH MUSHROOM STOCK

1 Tbs Earth Balance
1 medium onion, chopped
4 large cloves garlic, chopped
12 cups a good vegetarian broth or bouillon (a tasty one that is not too salty-- homemade or commercial)
2 oz. (2 1/2 cups) dried mushrooms-- preferable boletus or porcini, or a wild mushroom mix (Costco sells a mix at a very reasonable price), or shiitake

Saute the onions and garlic in the Earth Balance over medium-high heat in a large nonstick pot until they start to brown. Add the broth and dried mushrooms and bring to a boil. Turn down, cover and simmer 30 minutes.

Remove from heat and let the stock cool. Strain off the solids.

You can freeze the mushrooms to use in other dishes. The broth can be frozen in 2 cup or 1 cup freezer containers, or in ice cube trays (2 tbs. per cube). the cubes can then be stored in ziplock bags.

Servings: 11
Yield: 11 cups

Nutrition Facts
Nutrition (per serving): 30.6 calories; 31% calories from fat; 1.1g total fat; 0.0mg cholesterol; 12.1mg sodium; 99.4mg potassium; 5.4g carbohydrates; 0.8g fiber; 1.6g sugar; 4.6g net carbs; 0.7g protein; 0.5 points.

 

If you don't want to make your own:

 

Unfortunately, my favorite, Star Porcini bouillon cubes from Italy, says on the package that it MAY contain fish protein (and wheat protein)!   So, I can't use it anymore, darn it! 

 

Another tasty broth, Superior Touch Better Than Bouillon Mushroom Base contains "cultured whey"! 

 

(You have to also look out for beef fat in some “vegetarian" bouillons.)

 

Here are some that ARE vegan:

 

This Polish-American site sells Knorr brand mushroom bouillon cubes, which are not readily available in stores outside of Europe, but I have tried them and they are good.  Knorr cubes are available online  in the UK here.

 

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 I have not tried the following, but they are vegan and available online:

 

Orrington Farms Mushroom Base Paste

 

 Custom Mushroom Base

 

A Chinese Brand, Harvest, is sold online here.  I've heard that their other broths are good.

I found this Lithuanian mushroom broth powder (US website)

An Asian mushroom seasoning powder: the ingredients are mushroom powder, salt and vegetarian seasonings.   In Australia, it's available here online (scroll to the bottom of the page).  This type of powder is available in many Asian grocery stores. 

Here is a mushroom seasoning and mushroom powder (from Pistol River, OR):

I have read online that there is a Maggi Mushroom Stock Powder that is used in Australia and New Zealand.

Not recommended:

Harvest Sun is a US organic brand, available here online, but I think it's too salty and not enough mushroom flavor.

I tried Pacific Foods Organic Mushroom Broth in a carton-- didn't like it!  Strong onion smell as soon as I opened the carton, and too much onion taste, not enough mushroom flavor.

It's too bad the organic mushroom broths I've tried do not make the grade in the kitchen!

 

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BRYANNA’S MONASTERY LENTIL SOUP
Serves 5-6

This is a soup I’ve made for many years, and is an adaptation of Frances Moore Lappé’s recipe from Diet for a Small Planet, called Monastery Lentils, which was a sort of stew.

1 T. extra-virgin olive oil
2 large onions, finely chopped (I like to use a food processor for this)
1 carrot, scrubbed and coarsely grated
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1 bay leaf
14 oz. can diced tomatoes OR 6 T. tomato paste mixed with 1 c. water
2 c. water
3 c. vegetable broth
1 c. dried brown lentils
1 tsp. salt
freshly-ground black pepper to taste
1/4 c. dry sherry
1/4 c. chopped parsley
Soymage vegan "parmesan" or walnut-based"Parma" to sprinkle on top

In a large heavy pot, heat the oil over medium-high heat. Add the onions and carrots and sauté them until the onions have softened. Add the herbs and stir for a couple of minutes. Add the remaining ingredients, EXCEPT the pepper, sherry, parsley and vegan parmesan. Bring the mixture to a boil, then lower the heat, cover and simmer for 1 hour, or until the lentils are tender. Add the wine, parsley and pepper to taste. Simmer a few more minutes and serve with the soy parmesan.

 

BRYANNA'S NAVY BEAN SOUP
serves 6

This is a vegetarian version of the old classic "Senate Bean Soup", which was reputedly served in the U.S. Senate dining room (maybe it still is?). It’s a wonderful winter soup, and it doesn’t get much cheaper than this!

1 c. dried navy or small white beans (if you like a thicker soup, use up to 2 c. of beans)
6 c. water
1 tsp. salt
1 or 3 whole cloves
6 peppercorns
1 bayleaf
1 T. extra-virgin olive oil
1 T. roasted (Asian) sesame oil
1 small onion, minced
1/3 c. chopped celery with leaves
1/3 c. shredded scrubbed carrot
1 and 1/2 T. soy sauce
1 and 1/2 T. tomato paste OR 1/4 c. tomato sauce
salt and freshly-ground black pepper to taste
OPTIONAL: a few drops of liquid smoke and/or about 1 T. of soy "bacon" chips (I like ClubHouse brand) or 2 T. chopped vegetarian "Canadian back bacon" or "ham"
1/4 tsp. dried oregano

Soak the beans in the water overnight. In the morning, add the salt, cloves, peppercorns, and bayleaf. Bring to a boil, then reduce the heat and simmer, covered, for two hours. Run through a food mill, puree coarsely with a hand immersion blender right in the pot, or in a blender or food processor. (IMPORTANT CAUTION: Leave an air-hole for the hot steam—or else, you’ll have exploding hot soup all over you! Cover the whole loosely with a folded cloth while you blend.)

 

In a heavy skillet, heat the oils over medium-high heat. Add the celery, onion, and carrot. Stir-fry until the onion is tender. Add this to the soup. If the soup is too thick for your taste, thin with hot water or vegetarian broth. Simmer for 20 minutes. Add the soy sauce and tomato sauce or paste, and taste for salt and pepper. Add the optionals, if you wish.

 

BRYANNA’S PEA, BEAN, BARLEY AND GREENS SOUP
Serves 6

Place in a large pot:

2 medium onions, minced
6 c. veggie broth
1/2 c. dried green or yellow split peas
1/4 c. black-eyed peas
1/4 c. barley (I like to use pot barley, which is unpolished, but pearl barley is okay)
1 bay leaf
OPTIONAL: 1 tsp. celery seed

Bring to a boil, then turn down, cover and simmer 1 and ½ hours.

Add:

About 3 c. chopped greens of any kind (chard, rapini, Chinese broccoli, collards, kale, mustard greens, etc.)
2 carrots, scrubbed or peeled and diced
1-2 stalks celery, with leaves, chopped
1 tsp. dried basil
1/2 tsp. dried thyme
freshly-ground black pepper to taste

Simmer about 1/2 hour longer, or until carrots are tender. Taste for salt.