Creamless Cream of Mushroom Bisque (WFPB, Oil Free)
This Creamless Cream of Mushroom Bisque is a riff from an instagram reel I saw a few days back. My version has added potato, plant-based milk, and white wine giving extra layers of creaminess and flavor.
Post Date: December 5, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
Despite being oil-free and dairy-free, this soup is bursting with flavor. You can use leftovers in many ways as it is a fantastic base for a savory gravy or another soup.
It is also the perfect appetizer served in a shot glass for a holiday party or part of a brunch menu for a gathering of family and friends even if they are not whole food plant-based or vegan. This makes it super easy to stay WFPB when celebrating with others who may not be. Word of advice, make sure you bring plenty because this soup will be a hit with all for sure!
Grocery List
Produce
mushrooms
potato
onion or shallots
celery
garlic
rosemary
sage
thyme
Pantry
plant-based milk
white wine (optional)
vegetable broth
Misc
salt
pepper
Add-Ins and Substitutions
You can use a variety of mushrooms to give this soup a more complex flavor profile. You can also replace 1/2 plant-based milk with white wine or sherry!
Storing
Store in an airtight container in the refrigerator for up to 3 days.
Nutrition 411
Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium, and manganese. Their nutrients can vary depending on the type of potato and cooking method. Potatoes contain antioxidants, which may reduce the risk of chronic disease. Potatoes contain resistant starch, which may improve blood sugar control, digestive health, nutrient absorption, and satiety. Studies show that potatoes can increase satiety and decrease hunger, thanks to their fiber content and high density. (Trusted source.)
Herbs used in cooking have been valued for centuries for their ability to add flavor, aroma, and nutritional benefits to various dishes. They come from the leaves, stems, or flowers of plants, and each herb has its own unique profile. Here are some common herbs used in cooking:
- Basil: Known for its sweet and slightly peppery flavor, basil is commonly used in Italian cuisine, especially in dishes like pesto and Caprese salad.
- Rosemary: This herb has a pine-like flavor and is often used with roasted meats, potatoes, and in Mediterranean dishes.
- Thyme: With a subtle earthy taste, thyme pairs well with a variety of dishes, including roasted meats, stews, and soups.
- Parsley: A versatile herb, parsley adds freshness and a mild flavor to a wide range of dishes, from salads to soups.
- Cilantro (Coriander): Widely used in Mexican, Indian, and Southeast Asian cuisines, cilantro has a citrusy and slightly peppery flavor.
- Mint: Refreshing and often used in both sweet and savory dishes, mint is popular in salads, beverages, and desserts.
- Oregano: Commonly associated with Italian and Greek cuisines, oregano has a robust flavor and is often used in pizza, pasta sauces, and Mediterranean dishes.
- Dill: Known for its feathery leaves and unique flavor, dill is used in pickling, salads, and with fish dishes.
- Chives: These mild, onion-flavored herbs are often used as a garnish in salads, soups, and potato dishes.
- Sage: With a strong, savory flavor, sage pairs well with meats, especially in stuffing for poultry dishes.
- Thyme: This herb has a subtle, earthy flavor and is commonly used in soups, stews, and roasted meats.
- Cumin: While technically a spice, cumin’s aromatic and warm flavor is often used in various spice blends, especially in Mexican, Indian, and Middle Eastern cuisines.
- Bay leaves: These aromatic leaves add a subtle, herbal flavor to soups, stews, and sauces.
- Cilantro (Coriander): Widely used in Mexican, Indian, and Southeast Asian cuisines, cilantro has a bright, citrusy flavor.
These herbs can be used fresh or dried, depending on the recipe and personal preference. Experimenting with different herbs can elevate your cooking and add depth to the flavors of your dishes.
Creamless Creamy Mushroom Soup
Equipment
- Dutch Oven
- Medium sauce pan
- High-spped blender
Ingredients
- 6 cups mushrooms assorted chopped
- 2 cups russet potatoes diced
- 1 cup celery chopped
- 1 cup onion chopped
- 2 garlic cloves
- 6 sprigs fresh thyme
- 1 tbsp fresh rosemary chopped
- 3 leaves fresh sage
- 2 cups vegetable broth
- 1½ cups plant-based milk
- salt and pepper to taste
Instructions
- Heat a medium Dutch oven and add onions and 1 1/2 cups mushrooms (setting 1/2 cup aside). No need for oil, you will dry sauté them.
- Once the mushrooms have cooked for 3-5 minutes, add the celery, potatoes, herbs, and garlic, Sauté for another 5-8 minutes.
- Add vegetable broth and simmer for 10-15 minutes. Allow to cool. Add plant-based milk.
- Meanwhile, in a medium sauce pan dry sauté the minced 1/2 cup of mushrooms set aide.
- Working in batches, blend mixture until smooth. Transfer to a medium sauce pan with sautéed mushrooms. Add enough vegetable broth (2 tablespoons at a time) until you have reach the desired thickness.
Notes
Nutrition
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
