Hearty Roasted Mushroom Bisque

Recipe courtesy of Kristina of Spabettie


This is so easy to make. Set the cashews to soak early in the morning, come supper time it’s a hop, skip and a jump to delicious flavors and rich, hearty, umami.

Dairy, egg, and gluten free, vegan


1 1/2 cups raw cashews
warm water for soaking
4 tablespoons olive oil, divided
1 yellow onion, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, peeled and minced
4 cups shiitake mushrooms, sliced, plus extra for garnish
4 cups vegetable broth (Organic Mushroom Broth)
sea salt and black pepper
1/4 – 1/3 cup tamari, to taste


Place cashews in bowl with warm water, set aside.

Arrange shiitakes on foil lined baking sheet. Drizzle with 2 tablespoons olive oil, bake in 350 degree oven for 25 minutes, turning halfway through. Remove from oven and set aside.

In stockpot over medium heat, sauté onion, celery and garlic in remaining 2 tablespoons olive oil until soft. Add shiitakes and broth, reduce to simmer (15-20 minutes).

Transfer shiitake mixture to blender (in batches if necessary), add (drained) cashews and puree on high until smooth. Return to pot to keep warm. Season with tamari, salt and pepper. Serve warm, garnish with shiitake, tamari, and sesame seeds.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.


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