Vegan Leek & Mushroom Bisque

Brothy vegan soups aren’t that tricky to make, but thick and creamy ones require a few tricks. I love this recipe because the thickening magic comes in the form of Cream of Wheat! It’s a lovely soup that takes its cues from the season with flavorful leeks and earthy mushrooms. The recipe come to us from Vegan Soups and Hearty Stews for All Seasons (Broadway Books, 2009) by vegan cookbook author Nava Atlas.

Vegan Leek & Mushroom Bisque
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Ingredients

  • 3 large leeks, white and palest green parts only
  • 2 tablespoons olive oil
  • 4 cups water with 2 vegetable bouillion cubes (or homemade vegetable stock)
  • One 16-ounce can pureed tomatoes
  • 1/2 cup Cream of Wheat (or generic farina)
  • 12 ounces mushrooms, coarsely chopped
  • 2 teaspoons salt-free seasoning (or mix of favorite herbs)
  • 1 1/2 to 2 cups rice milk, or as needed
  • Salt and freshly ground pepper to taste

Instructions

  1. Cut the white and plae green parts of the leeks in half lengthwise, then into 1/4-inch slices. Rinse well to remove all grit.
  2. Heat the oil in a soup pot. Add the leeks and saute over medium heat until limp. Add the water with bouillion cubes and the pureed tomatoes. Bring to a rapid simmer, then lower the heat until the liquid is at a very gentle simmer. Slowly sprinkle in the farina, whisking it as you do.
  3. Add the mushrooms and the seasoning. Cover and simmer gently for 20 minutes.
  4. Stir in enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Simmer for another 5 minutes.
  5. Remove from the heat and let the soup stand off teh heat for at least an hour. Heat through, then adjust the consistency with more rice milk if necessary before serving. ADjust the seasoning, then serve.
http://www.care2.com/greenliving/vegan-leek-mushroom-bisque.html

Makes 6-8 servings

Per serving:
Calories: 178
Total fat: 5 g
Protein: 5 g
Fiber: 3 g
Carbohydrate: 30 g
Cholesterol: 0 mg

59 comments

Jeanne R
Jeanne R5 months ago

Thank you for sharing.

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Jeanne R
Jeanne R5 months ago

Thank you for sharing.

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Jeanne R
Jeanne R5 months ago

Thank you for sharing.

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Jeanne R
Jeanne R5 months ago

Thank you for sharing.

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Jeanne R
Jeanne R5 months ago

Thank you for sharing.

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Dale O.

Agreed, paul m. That would be quite a disadvantage if the hole in the boat was letting in a lot of water and you had just collected a ton of wild mushrooms from a delightful island and were then in a boat to bring them back home.

Interesting recipe.

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Kerrie G.
Kerrie G3 years ago

Shared, thanks.

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Patricia H.
Patricia H.4 years ago

great recipe

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paul m.
paul m4 years ago

Like Leeks ......unless I'm on a boat..!

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Sharon Willie
Sharon Willie4 years ago

leek soup sounds great Thanks

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