From Dr Neal Barnard’s Program for Reversing Diabetes.
A food processor turns this soup into a rich, creamy treat with a delightful mushroom flavor
Creamy Mushroom Bisque
- non-stick skillet
- medium saucepan
- 1 ea onion small finely chopped
- 12 oz mushrooms sliced
- 2/3 cup old fashioned oats
- 1/2 tsp thyme dried
- 1 ea bay leaf
- 5 cups mushroom broth low sodium
- 2 tbsp dry sherry
- 2 tsp soy sauce reduced sodium (or tamari)
- to taste blend of cashews & nutritional yeast
- to taste black pepper
- Steam-fry onion in a heavy nonstick skillet over medium heat until soft, but on browned, adding very small amounts of water as needed to prevent sticking or burning (or place in a microwavable dish, cover, and microwave on high for 3 minutes
- Place broth, bay leaf, thyme, and oats in a medium saucepan. Add onion and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until oats are soft
- Meanwhile, steam-fry mushrooms in a large, heavy nonstick skillet over high heat, adding a sprinkle of salt and very small amounts of water as needed to prevent sticking or burning. Cook until mushrooms release and reabsorb their liquid. Remove from heat and set aside.
- When oats are soft, remove bay leaf and puree the soup until creamy with a hand-held blender or in batches in a blender or food processor. (Remove the middle part of the blender or food processor’s lid so hot air can escape. Cover the hole loosely with folded clean cloth while blending.)
- Return the soup to the pan and add mushrooms, soy sauce, sherry (if using), salt, black pepper, and cashew/nutritional yeast blend, if using. Serve hot.