http://www.care2.com/greenliving/vegan-leek-mushroom-bisque.html
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.
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
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.
Makes 6-8 servings
Per serving:
Calories: 178
Total fat: 5 g
Protein: 5 g
Fiber: 3 g
Carbohydrate: 30 g
Cholesterol: 0 mg
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11 comments
add your comment »I have wondered for a while how to make a good-tasting vegetarian/ vegan bisque. Thanks.
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Hmm , was not overwhelmed about the taste, sorry . It was eat-able , but I would not make this a se cond time.
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I will try this soup, I think that since becoming a vegetarian in 2001, I am constantly amazed at how much variety there is in veg. cooking. No more plain potato & meat, how unimaginative my cooking used to be and how creative it has become.
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It seems Le Cordon Bleu is going the way of Academie francaise in not keeping up with the times. :)
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We make a delicious leek and potato soup, a carrot and parsnip soup, and our favorite of all, sweet potato soup (with coconut cream or milk) and all are made rich and "creamy" by putting them into a blender and pureeing them.
We live in Spain and learned this trick as many of the soups here are called "cremas" and it isn't because they have cream added, it's because they puree them and they just look like they are "creamy".
So try pureeing just about any of your Vegan soups and they won't be watery any more, but will be thick and rich looking and the flavors blend and combine in such a nice way too.
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Vilma, I have seen directions on how to make rice milk online. If I'm not mistaken, there are even "how to" videos on YouTube. Just do a search and you will find them. Rice milk is simply "milk" made from water and rice. As simple as that. It's really no different than "almond milk" (which can also be made at home quite easily)
"Bisque" "potage" "soup" Oh give me a break! Some people just have too much time on their hands!
This sounds recipe sounds yummy. I am surprised to see the farina in it! It makes sense though! Thank you.
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If a vegan wants to call it a Bisque, a vegan can call it a bisque. We need to have our cruelty-free alternatives!
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I looked up Bisque - and it does say "Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, in which the ingredients are pureed or processed in a food processor or a food mill. Common varieties include tomato, mushroom, and squash bisque."
A potage is "Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush."
So because this doesn't contain meat can it REALLY be called a potage?
Don't you have better things to do than pick on whether this is a bisque or a potage?
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As a culinary professional for 25 years, and alumnus of Le Cordon Bleu, I regret to inform you that in order for a soup to be called "bisque", it MUST contain some form of shellfish. If you must use a French term in naming this soup, I suggest "potage".
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Can you tell me what's rice milk?
I haven't heard of it in my country (Argentina)
Thank you
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