Steven Savage

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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