Easy Creamy Delicious Lobster Mushroom Bisque Recipe
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Easy Creamy Delicious Lobster Mushroom Bisque Recipe
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This comforting and creamy soup is a great way to use wild lobster mushrooms! Easily make this plant-based recipe vegan by using vegetable stock and vegan nut or coconut cream in place of dairy. Serves 4 as a main course or 6 as an appetizer.
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Ingredients
- 2 c fresh lobster mushrooms coarsely chopped, or 1 cup of dry lobster mushrooms, rehydrated
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ c shallots finely chopped
- 2 ribs celery finely chopped -stalks of celery
- 2 garlic cloves
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- 1-2 bay leaves
- 1 large sprig of fresh thyme
- 2 tablespoon all purpose flour
- 3 c chicken broth
- 1 tablespoon brandy white wine or lemon juice
- 1 c heavy cream
Instructions
- Heat a large pot over medium heat and add the olive oil. Once shimmering, add the washed and chopped lobster mushroom pieces and the salt. Stir and fry until they have released their liquid and it has reduced to just a little liquid left at the bottom of the pot.
- Add in chopped shallot, celery and minced garlic. Stir and continue to fry until the onion is translucent. Next stir in the tomato paste, Old Bay if using, thyme and ground pepper. Cook 3 more minutes.
- Remove from heat and stir in the flour. Once it is well combined, add in 2 cups of broth and stir well until the flour is dissolved and no clumps remain. Pour in the rest of the broth or stock and the brandy. Return to medium heat and let it come to a low boil. Let it bubble and cook for 15 minutes. (If it bubbles to hard and might boil over, turn the heat down a bit.)
- Remove the thyme sprigs and bay leaf. Puree the soup with an immersion blender to transfer it carefully to a blender (in 2 batches if needed) and blend until the soup is smooth.
- Stir the cream into the hot broth and season with additional salt and pepper to taste. Serve while warm with fresh chopped herbs, croutons or extra fried mushrooms to garnish.
Notes
- Safety first: If you use a blender to puree the soup, remove the vent from the top of the blender and cover it with a tea towels. This will let the steam escape while preventing hot splatters.
Nutrition Information
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Calories
351kcal
(18%)
Carbohydrates
16g
(5%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
71mg
(24%)
Sodium
1294mg
(54%)
Potassium
611mg
(17%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
966IU
(19%)
Vitamin C
7mg
(8%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 71mg | 24% |
| Sodium | 1294mg | 54% |
| Potassium | 611mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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