Protip: If you’re considering going vegetarian, go buy yourself a copy of Mollie Katzen’s The Moosewood Cookbook. Like now. I’ll wait. If you don’t have a good bookstore in your town, here’s an Amazon link to buy the newest edition.
I’ve been using The Moosewood Cookbook for at least 20 years, and it’s never, ever steered me wrong. I think I have the 2000 edition, which was an update on the original that dropped the fat content of some recipes.
One of those recipes was for mushroom bisque, which I riffed on the other day, adjusting based on the ingredients I had on hand and veganizing as needed. This is one of those recipes that tastes so rich and creamy, no one will know it’s vegan unless you tell. Ron, who generally hates cream soups, liked it enough that he said it should go into the regular dinner rotation. That’s high praise coming from him, although he might have been influenced a wee bit by the fact that it was 19 degrees out the night I made it.
Anyway. The recipe:
2 potatoes, diced
2 tbsp. olive oil
2 smallish onions, chopped
1-2 celery stalks, chopped
1 lb. mushrooms (or more if you have them on hand)
2-3 cloves garlic, crushed and minced
Pinch of ground thyme
3 tbsp. red wine
2 tsp. soy sauce
1 c. soymilk
Scallions and/or parsley for garnish (optional)
Cover potatoes with water and boil until tender (about 15-20 min.)
While potatoes cook, saute onions and celery in olive oil until onions are clear. Add mushrooms and saute until they release their liquid. Remove from heat and add garlic, thyme, wine and soy sauce.
Pour the soymilk into the potatoes, dump in the mushroom mixture, and puree. (If you have a stick blender, it comes in really handy for this.)
Bring to a boil over low heat and serve immediately. Makes about three big bowls.