Wild Mushroom Bisque (Vegan, Low Calorie and Yeah, Delicious)

I’m reading your mind.

  • You’re sick of turkey.
  • You oddly have a sore throat and headache, either from drinking arguing with your family or from absorbing the germs they brought with them.
  • Your sweet potato casserole loving self, no longer loves the (un)sweet way your jeans fit.

I got you.

You need soup. A big, warm bowl of it. One that doesn’t contain turkey. Or marshmallows on vegetables. Or sticks of butter. Or family angst.  But it still needs to taste good (you say in your best whiny, post-holiday blues voice).

Again, I got you.
Make this easy, soul-warming Vegan Wild Mushroom Bisque and enjoy your return to sanity (and smaller jeans).
(Sprinkle on some non-dairy cheese, or un-vegan this with regular parmesan cheese).

Wild Mushroom Bisque (Vegan)
And for my carnivores…don’t worry, I have a NON-Vegan modification below.
1 tbs olive oil
4 garlic cloves, peeled and minced
1 large shallot, peeled and minced
12 oz pkg of white button mushrooms
1/2 cup (about 1 oz) dried mixed wild mushrooms*
4 c. vegetable broth
1/2 c. parsley, cleaned and chopped
2 tbs (heaping) whole wheat or AP flour
1 c. unsweetened almond milk
Sea Salt, Freshly Ground Black Pepper
Dash of cooking sherry (about 2 tbs, optional)
*Dried wild mushrooms should be easier to find (and more affordable). You can use 7-10  fresh porcini and/or chanterelle mushrooms if you prefer. Increase vegetable broth to 5 cups if using fresh mushrooms.

In a deep stockpot, heat oil. Add garlic and shallot, saute until golden brown. Add white button mushrooms (and fresh wild mushrooms if using), liberally salt and pepper and cover. Let the mushrooms cook down for about 10-12 minutes.

In the meantime, reconstitute the wild mushrooms according to package instructions. Reserve the reconstituting liquid for the soup. Add vegetable broth and reserved mushroom liquid to the soup. Stir in the parsley. Bring to a low boil.

In a separate bowl, whisk flour and milk together until incorporated. Add a half-cup of the broth to the milk mix to temper it. Then slowly, stir the mix into the soup, reduce the heat to simmer. Let cook for 10-15 minutes. Using a hand blender, blend about half the soup. If using a regular blender, allow soup to cool before blending half and returning to the soup pot. Season with salt and pepper to taste. Add a healthy glug of cooking sherry to the soup for a little more pizzazz if you desire. Makes 6 cups.

Nutritional Information PER CUP (as calculated by myfitnesspal.com):

Calories: 66 per cup, Carbs: 8g, Fat: 3.5g, Protein: 2.3g, Sodium: 286g, Sugar: > 1g
Sanity – you have returned.


NON-VEGAN MODIFICATION (Not better, just different!)
Wild Mushroom Bisque with Bacon and Sour Cream
Replace olive oil with two slices of diced bacon
Replace almond milk with low-fat cow’s milk
Finish soup by stirring in a 1/2 c. of sour cream and a sprinkle of fresh dill right before serving. With these modifications, it brings the calorie count up to about 120 calories per cup.

Smaller jeans, we’re coming for you.


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