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Mushroom and Cashew Bisque

Mushroom bisque is taken to a new level, with a flavorful mushroom mix and roasted cashews blended down into a perfect purée.
Mushroom and Cashew Bisque

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Low Sodium , Mediterranean , Vegan , Vegetarian

Yield:

4 servings (1.5 l)

Total Time:

25 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 4 cups (400 g) crimini mushrooms, or mixed mushroooms, cleaned, cut into large chunks
  • 3 cups (720 ml) vegetable stock
  • 1/2 cup (14 g) dried mixed mushrooms
  • 1 cup (140 g) roasted cashews
  • 1 slice (5 g) yellow onion, peeled
  • 1 small garlic clove, peeled

Directions

  1. Preheat a large skillet over medium-high heat. Add olive oil and heat, then add mushrooms and sauté for 10 minutes or until mushrooms begin to caramelize.
  2. Place mushrooms and other remaining ingredients into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed.
  4. Blend for 5 minutes 45 seconds, or select the Hot Soup program and allow the machine to complete the programmed cycle.

Chef's Notes

  • Cashews lend not only a creamy quality to this bisque, but also provide a boost of protein and healthy fats.
  • A combination of mushrooms works best in this dish, caramelizing in a pan before being blended with other raw ingredients and cashews to make a delicious vegan bisque.