One of my favorite new cookbooks is Sarah Britton’s “My New Roots”. She takes natural whole foods and makes dishes that are irresistible in flavor while also being good for you.
[gdlr_styled_box content_color=”#ffffff” background_color=”#3d6817″ corner_color=”#9ada55″ ]
Oyster Mushroom Bisque Serves 3-4
Scant 1/2 pound oyster mushrooms (or mushroom of your choice)
1 tablespoon coconut oil or ghee
3 medium onions, chopped
2 large leeks, washed thoroughly and white parts thinly sliced
fine sea salt
1 teaspoon fresh thyme leaves plus sprigs for garnish
4 garlic cloves, minced
freshly squeezed juice of 1/2 lemon
1 quart vegetable broth
2 cups cooked white beans (if using canned, drain and rinse before using)
freshly ground black pepper
2 tablespoons cold pressed olive oil
Clean mushrooms with a damp paper towel to loosen and remove debris. Chop the mushrooms that are large and leave the smaller ones intact
Heat the coconut oil or ghee in a large pot and add the onions, leeks, a good pinch of sea salt and the thyme. Cook for 5 minutes over medium heat, until this onions and leeks are soft. Add the garlic to the pot and stir.
Sprinkle the lemon juice into the pot and stir to loosen any browned bits. Stir in the mushrooms and cook on medium heat for about 5 minutes until the mushrooms are soft.
Meanwhile, combine the vegetable broth and beans in a blender and blend on high speed until creamy
When the mushrooms are cooked, remove a few from the pot for garnish. Add the broth and bean mixture to the pot, stir well and simmer for 5 minutes.
Ladle the soup into the blender and blend on high speed until completely smooth. Add water or more broth to thin if desired.
Season the soup with plenty of fresh ground black pepper and with sea salt to taste. Ladle the soup into bowls and garnish with the reserved cooked mushrooms, a drizzle of olive oil, and a small sprinkling of thyme leaves. Serve hot
[/gdlr_styled_box]