Meaty Mushroom Bisque

Been awhile since I posted recipes here – mostly as I was experimenting and the results were less then stellar.  But I had another out-of-the park experience by fusing a few recipes together: Meaty Mushroom Bisque.

I saw a mushroom soup recipe, but don’t like things loaded with salty vegetable broth, and as I had a portobella recpie that made mushrooms taste meaty, and found a potato made things creamy (without using fatty cream), I kitbashed the first recipe, the second recipe, and a veggie broth herb mix substitute I’ve been trying (basically oregano, basil, sage, dill, thyme, marjoram, garlic, and onion make a good broth substitute)

  • 2 Tbsp Spread/Butter substitute
  • 1 large white onion, chopped
  • 1 Tbsp crushed garlic
  • 1 1/2 lbs mushrooms, mixed
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp dried basil
  • 2 Tbsp dried oregano
  • 1 Tbsp soy sauce
  • 3 1/2 cups water
  • 1/2 cup red wine
  • 1 large potato, sliced
  • 1/2 tsp thyme
  • 1/4 tsp dill weed
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sage
  • 1/4 tsp ground marjoram
  1. Saute onions in butter/spread until they soften and brown a bit (5-7 min)
  2. Add garlic, mushrooms, balsamic vinegar, basil, oregano, and soy sauce.  Saute until the mushrooms soften.  This is usually 3-5 minutes.
  3. Add all else, stir.
  4. Lower heat and bring to a simmer.  Cover. Stir every few minutes.
  5. When everything is softened (about 20-30 minutes).  Remove from heat.
  6. Let cool, somewhat, then puree in blender or with immersion blender.
  7. Reheat.  Serve.

Makes 4 large main-course servings or 6-8 side servings.

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