Creamy Mushroom Bisque

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

Print Recipe
Course Main Course, Side Dish, Soup
Cuisine American
Keyword bay leaf, black pepper, broth-low sodium mushroom, cashews, dry sherry, nutritional yeast, onion, salt, soy sauce-low sodium, thyme, tomato
Servings 4 servings


  • non-stick skillet
  • medium saucepan
  • Ingredients


  • 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.


This recipe is a mild adaptation from Enjoy, and let us know what you think!

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