I’ll never forget a time years ago when I wanted mushroom bisque. It was the weirdest thing. I don’t even know if I had ever eaten mushrooms or if I even liked them. But it was one of those moods where I needed it. Has that ever happened to you? Like whatever it takes, you gotta have it.
Well that mushroom bisque stumbled across my mind again recently. I remember the original called for heavy cream so instead of digging up the recipe I decided to wing it. Like a bat. Let me tell you, I know firsthand that, at times, I can be bat shit crazy and this was one of those times…
I bought mushrooms during my weekly at Whole Paycheck, an onion, and vegetable broth. But forgot coconut milk. A week later, I began panicking when I thought the mushrooms turning. I still had no coconut milk. So I sautéed them up on Saturday and picked up the coconut milk at my weekly. “Why didn’t you just make that soup on the same day you picked up the coconut milk?” You ask? Well, I don’t even know. It was a weird weekend.
Come Monday morning, I realized I still had pre-cooked mushrooms…I decided to make the soup—after spinning while I got ready for work. Bat. Shit. Cray. So at 7:15 a.m., I decided to roast a whole onion while I was showering. The Toy Cabin smelled great but the minutes were flying. When the onion was “good enough,” I dumped it into my Vitamix with 1 can light coconut milk, 16oz veggie broth—and the mushrooms.
Set it and forget it. I finished my makeup while that soup pureed into silky goodness. One quick taste and I considered eating it for breakfast instead of the protein smoothie I planned.
While it officially took me over a week to make this soup, it was worth the wait. And now with 4 [non-staple] ingredients, I know it’ll be a quick to-do.
Recipe Report Card:
Time—start-to-finish: would typically be an A but I couldn’t get my act together!
Amount of Pantry Staples Used: A-
Stud approved: n/a he was out of town
Taste profile: A-
Final grade: A
Bisque of the Shroom
24 oz variety of mushrooms (I used baby bella and white) (no need to chop!)
1 onion, roughly chopped
1 can light coconut milk
16 oz vegetable broth
S+P to taste (it needed salt!)
2 tbl EVOO
high-powered blender or stick blender
In a saute pan, heat up 1 tbl EVOO. Add the onion and saute until softened and lightly browned. Empty into blender. Heat 1 tbl EVOO to same saute pan, sauteeting mushrooms until cooked through and soft. Empty into blender. Add coconut milk and vegetable broth. Process on high until smooth. *Remember to remove the cap inside of the lid and replace it with a dishtowel so steam can escape! Please, no blown up blenders! Season with salt and pepper.
Make ahead options:
Definitely can-do, but the coconut milk separates a little bit. Shake or stir well before and during re-heat. I have not tried to freeze it yet.
- I might add another onion if on-hand, or perhaps swap out for leeks—they were just more expensive than the onions!
- You can obviously cook the onion if you want, but no need to make more dishes!