What is it about bisque that’s so luxurious? Is it the velvety texture? Maybe that hint of sherry that makes it feel so highbrow? All of the above? Probably. But this soup isn't terribly difficult to make – it's ready in under an hour and it doesn’t require any special tools or experience. A pot and a blender are all you need.
Creamy Mushroom Bisque [Vegan]
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 24 ounces crimini or button mushrooms, trimmed and quartered
- 1 1/2 teaspoons kosher salt
- 2 cups vegetable broth
- 1 bay leaf
- 4 sprigs of fresh thyme
- 1 small sprig of rosemary
- 1 cup non-dairy cream
- 2 tablespoons sherry (preferably Manzanilla)
- Salt and pepper to taste
For the Garnish:
- A drizzle of non-dairy cream
- Sautéed mushroom slices
- Chopped fresh chives
- In a large Dutch oven, heat olive oil over medium-high heat. Add onions and sauté until softened and slightly translucent. Add the mushrooms and salt, stir to combine. Cover and cook for 5-6 minutes until the mushrooms start to give off their liquid.
- Meanwhile, secure a small piece of kitchen string around the thyme and rosemary. Set aside.
- Add the broth, bay leaf and thyme-rosemary bundle to the mushrooms. Stir to combine and simmer, covered for 15 minutes, until the herbs have wilted – but haven't fallen off the stem. Remove the herbs and bay leaf and simmer uncovered for 5 more minutes. Remove from heat.
- Working in batches, ladle the mushrooms and broth into a blender. Puree until smooth. Continue until all the soup has been pureed.
- Add the cream and sherry and mix well. Taste for seasonings, adding salt and pepper if needed.
- Reheat the soup and ladle into bowls, topping with a swirl of cream, chopped chives and additional sautéed mushrooms, if desired.