OYSTER MUSHROOM BISQUE

OYSTER MUSHROOM BISQUE image

Yield 4 people

Number Of Ingredients 9

Previous Next

Scant Â½ pound oyster mushrooms
1 tbsp. coconut oil
4 onions, chopped
1 tsp. fresh or dried thyme leaves
4 garlic cloves, minced
Juice Â½ lemon
1 quart vegetable broth
2 cups cooked white beans (I used cannellini)
Freshly ground black pepper and salt, to taste

Steps:

Clean the mushrooms by removing any dirt with a damp cloth. Chop any of the larger mushrooms. Heat the coconut oil in a large pot and add the onions, a good pinch of salt and the thyme. Cook for 5 minutes over medium heat, until the onions are soft. Add the garlic to the pot and stir. Add the lemon juice and stir to loosen any browned bits. Stir in the mushrooms and cook over medium heat for about 5 minutes, until the mushrooms are soft. Add the beans and vegetable broth and simmer for another 5 minutes. Using an immersion blender, puree the soup until completely smooth. Add more broth to thin if necessary. Season the soup with plenty of freshly ground black pepper, and more salt if necessary. Ladle into bowls and garnish with pepper, olive oil and fresh thyme. Serve hot.