Day 34: Mushroom Bisque
In northern Utah there is a chain of restaurants called Zuppas. Anyone in Utah who likes to eat healthy will know that name. They offer some fantastic soups, salads, and sandwiches. I haven't been back since I turned vegan so I'm not too sure what kind of variety they would offer to the non-carnivore but many of their dishes still linger in my mind. On one occasion, my father-in-law, a meat-and-potata kind of guy, left his comfort zone and tried this mushroom bisque - after which he found a new comfort zone.His adventurous spirit inspired me and I partook as well. While he may not have the best taste in clothes, he has great taste in daughters-in-law and in soup.
Since there is no Zuppas in St. George or anywhere close to Amerikan Samoa, I was forced to develop my own recipe. I had some dehydrated mushrooms on hand when I made it the first time, as well as sour cream (I love that stuff). I put the two together and w-h-a-l-a, even dad liked it, (except for the mushrooms that I didn't puree that were like erasers, but that's besides the point).
Being vegan, that delightful thing called sour cream obviously poses a problem. In this recipe I pulled out the trusty old vegan cheese and it worked like a dream. So, here ya go - not zuppas-vegan mushroom bisque
Mushroom Bisque
1 c vegan cheese
1 c vegetable broth
1 c rehydrated mushrooms
Easy Peasy- put everything in your blender till creamy. Add more or less vegetable broth till its your desired consistency. Heat in a sauce pan and serve.
I am in TOTAL agreement about your father-in-law and his taste in clothes and his taste in his vegan-blogging daughter-in-law! I have yet to try the mushroom bisque so the jury is still out on that one!
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