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Earthy Wild Mushroom and Thyme Bisque
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Blender
  • Knife

Ingredients
  

  • 1 pound mixed wild mushrooms, sliced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked in water for 2 hours
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for 5 minutes until the onion turns soft.
  • Stir in the sliced mushrooms and thyme leaves. Cook for 8 to 10 minutes until the mushrooms release their liquid and start to brown.
  • Pour in the vegetable broth and add a pinch of salt and pepper. Bring the mixture to a simmer and cook for 15 minutes.
  • Drain the cashews and add them to the pot. Remove the pot from the heat and carefully transfer the soup to a blender. Blend until completely smooth.
  • Return the bisque to the pot, taste, and adjust salt and pepper if needed. Warm gently over low heat before serving.

Notes

If the bisque thickens after blending, stir in a splash of extra broth to reach the texture you prefer. An immersion blender works in place of a countertop model if you have one. Leftovers keep in the fridge for up to three days and reheat well on the stove over low heat.
Course: Soup
Cuisine: American
Equipment: Large Pot, Blender, Knife