Best Broccoli Mushroom Bisque Recipes

ELEGANT BROCCOLI BISQUE

Elegant Broccoli Bisque image

This was nice straight from "Vegan Vittles", but I've tweaked it to make this creamy, light-green soup truly irresistable. My whole family (little bro included!) enjoys this in fall or winter weather.

Provided by White Rose Child

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 potatoes, chopped (medium-smallish sized ones, peel only if desired- you really don't need to)
2 cups water or 2 cups vegetable stock
1 medium onion, chopped
4 cups broccoli, cut into florets, including some stem (or 2 cups each broccoli and cauliflower)
2 teaspoons dried tarragon leaves
1 1/2 cups soymilk (low-fat works well)
1 1/2 tablespoons almond butter
1 tablespoon tahini
1 1/2 tablespoons Dijon mustard
1/2 cup water or 1/2 cup vegetable stock
1/4 teaspoon sea salt
1/4-1/2 teaspoon white pepper

Steps:

In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.

Nutrition Facts : Calories 185.1, Fat 5.2, SaturatedFat 0.6, Sodium 221.5, Carbohydrate 29.5, Fiber 5.5, Sugar 3.3, Protein 8

MUSHROOM BROCCOLI QUICHE

Mushroom Broccoli Quiche image

I take this dish to many of my family's picnics because it's always such a hit. Serve it at any time of day. Quiche makes a great side or meatless main course-and, of course, it's a tasty addition to brunch. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
3 large eggs
2 cups 2% milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped fresh broccoli
1/2 cup sliced fresh mushrooms
2 green onions, chopped
1 cup shredded Swiss cheese

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 290 calories, Fat 19g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.