Oyster Mushroom Bisque

from My New Roots

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

I am so excited about the My New Roots cookbook. This book is absolutely stunning, and full of exquisite recipes. It's a must-have in any healthy kitchen. I was honored to blurb this book after having been a huge fan of Sarah Britton's My New Roots website for years. She is just so delightful, with a natural, down-to-earth, loving and generous nature, and passion for good food that comes through with every post, every video, and every recipe. This infectious beauty has been translated in spectacular fashion in her highly anticipated debut cookbook with Clarkson Potter.

Every page of this book just screams, "devour me!" It's not just the divine and unique flavor combinations and the gorgeous photography, but also the wealth of information about healthy living, and the welcoming and accessible writing. I read the book cover to cover and was left wanting more. If you're striving to eat healthy and don't know where to start this book is an awesome how-to bible that you will be referring back to again and again.

This book is divided into seasons, as eating in harmony is such an integral part of Sarah's food philosophy. She makes this way of living so achievable by giving you all of the tools you need to make the lifestyle a reality in your home. It is all so simple.

All of the essential techniques are covered in the first section: how to cook dried legumes, how to cook grains, how to make ghee (if you eat dairy), how to make nut and seed milks, how to make nut and seed butter, how to sprout, and how to build flavors, and there is a fantastic pantry at the back of the book.

But the star of this book is the recipes! Some of my favorites include: carrot rhubarb muffins, sorrel hummus, carrot top and garlic scape pesto, Thai-styyle coconut soup with zucchini noodles, roasted parsnips with pomegranate glaze and za'atar, leek "scallops" and chanterelles on black rice, the best lentil salad ever, shaved turnip and radish salad with poppyseed dressing, celeriac ribbon salad with toasted cumin and pomegranate, creamy eggnog milkshake, strawberry and chamomile no-churn frozen yogurt, rawkin' funky money ice cream, walnut fig bars, and, of course, a new spin on The Life Changing Loaf of Bread that went viral on the net and launched Sarah into the stratosphere.

I am cooking my way through the book with joy and a very happy tummy and soul. I just love Sarah's flair for mixing simple fresh flavors with an exotic twist. I'm sharing the Oyster Mushroom Bisque because it's so rich, earthy, creamy, and full of incredible flavor.

Sarah says of this soup: "In early spring, when the weather is still deciding what to do with itself, I bury myself in bowls of soup to get through the last chilly days. This one, a deeply rich, creamy bisque, is a favorite because it is like getting a hug from the inside. Mushrooms are one of the few plant-based foods that offer umami—the elusive fifth taste—due to their abundance of glutamate. Because they are so satisfying, mushrooms often stand in for meat in vegetarian dishes, but one taste of this soup and you will agree that there is absolutely nothing missing. Bisque is often made with dairy, but my version uses blended beans to achieve a luxurious creaminess that mimics heavy cream but is virtually fat-free. In addition, beans deliver healthy vegetarian protein and a serious dose of filling fiber."

I say, "Do not miss this soup or this book!"

Get your copy of My New Roots and learn more about Sarah Britton.

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Oyster Mushroom Bisque

Oyster Mushroom Bisque

from My New Roots

Serves 430 MINS
  1. Clean the mushrooms by removing any dirt or natural debris with a damp cloth (do not submerge them in water). Chop the mushrooms that are large, leaving the smaller ones intact.
  2. Heat the coconut oil 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 the onions and leeks are soft. Add the garlic to the pot and stir.
  3. 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.
  4. Meanwhile, combine the vegetable broth and beans in a blender, and blend on high speed until creamy.
  5. 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.
  6. Ladle the soup into the blender, and blast on high speed until completely smooth. Add water or more broth to thin if necessary.
  7. Season the soup with plenty of freshly ground black pepper, and with sea salt if necessary. Ladle the soup into bowls, and garnish with the reserved cooked mushrooms, a drizzle of olive oil, and some fresh thyme sprigs. Serve hot.

Reprinted from My New Roots: Inspired Plant-Based Recipes for Every Season. Copyright © 2015 by Sarah Britton. Photos by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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