Roasted Cauliflower + Wild Mushroom [Vegan] Bisque

by Sarah on October 22, 2013 · 14 comments

I grew up in the Mushroom Capital of the World, but I never liked mushrooms.

And then a few years ago, I started to become rather obsessed. My favorites are actually raw, white button mushrooms, which is the least exotic of all the mushrooms. Ever.IMG_5250 (1024x683)

That doesn’t mean, however, I’m not excited to try more wild varietiesIMG_5998 (1024x683)

especially if they are sent for free as part of a recipe contest/challenge. :)IMG_5979 (1024x682)

When Marx Foods contacted me to be a part of their ‘Shrooms for Soup recipe challenge, I couldn’t say ‘no.’shrooms_for_soup

But instead of just sticking to ONE type of mushrooms, I used all three.*

*Three is a magic number after all.IMG_6225 (1024x683)

I had some pretty delicious inspiration in the form of this local Roasted Cauliflower Soup with mushrooms and local turnips from Epiphany, here in Tuscaloosa. What I loved about it was you could really taste all of the components without the drowning (and diluting) effect of too much heavy cream.IMG_20131016_184836_436 (1024x575)

My soup is similar: it is essentially straight-up veggies masquerading as ‘bisque.’

IMG_6544 (1024x683)

Let’s just say they showed up to the Halloween costume party a little bit early?IMG_6557 (1024x683)

It starts with frozen cauliflower.*

*Cheaper, easier, and much more practical when you know it’s going to soon experience death-by-processor.

IMG_6015 (1024x683)

Roasting it cuts the frozen taste, but it’s still soft enough to blend easily (and with fairly smooth results).

IMG_6190 (1024x683)

Rinsing and then soaking the dried mushrooms overnight gives you not only soft and tasty mushrooms, but soft and tasty mushroom broth as well.IMG_6185 (1024x682)

From there it’s a matter of blending and seasoning.

(And perhaps a taste test or two, followed by more blending and more seasoning.)

IMG_6213 (1024x683)

Honestly, I loved it just like it was. Cold.

But I’m a little crazy.IMG_6245 (683x1024)

Heating only enhances the flavor. And waiting a day or two to eat it? Well it doesn’t take magical mushrooms to convince you that every soup tastes better the next day (or the day after that).IMG_6255 (1024x683)

It will not, however, get any more photogenic.IMG_6564 (1024x683)

Roasted Cauliflower + Wild Mushroom Soup [Vegan] 

  • 2 cups dried mixed mushrooms (rinsed and rehydrated*), soaking water reserved
  • 4 cups frozen cauliflower
  • 3/4 cup diced sweet onion
  • 2 Tbsp. dried thyme
  • 1 Tbsp. (vegan) Worcestershire sauce
  • 1 tsp. salt (or to taste)
  • 1 tsp. ground black pepper (or to taste)
  • 1 tsp. ground mustard (or to taste)
  1. Roast cauliflower and onions (coated with a bit of cooking spray), covered at 350 degrees for 45 minutes, until starting to brown. Allow to cool.
  2. Combine cauliflower, onion, and 1 1/2 cups of reserved mushroom soaking water in a food process.
  3. Process until smooth.
  4. Add thyme, Worcestershire sauce, and seasonings. Process well.
  5. Add mushrooms and 1/2 cup soaking water to the food processor, reserving 1/4 cup of mushrooms for garnish.
  6. Process well.
  7. Pour bisque mixture into a large saucepan over medium heat.
  8. Bring to a simmer, reduce heat, and serve.

*Rinse mushrooms in a colander, and then rehydrate by submerging in (fresh) water and storing in the fridge overnight.

 

TwitterFacebookEmailPinterest