Portabello Bisque (need help to substitute heavy cream)

[Guest guest]

Help! This recipe sounds yummy (I love portabellos). What could I use to

substitute heavy cream? We are vegan (no dairy).

Thanks.

Leilani

Fajardo, Puerto Rico

*********************************

Source: cbsnews.com (Vegetarian Thanksgiving segment) - Modified to be

vegetarian/vegan

Portobella Mushroom Bisque

 

Serves 8

 

Those oversized, dark, densely textured mushrooms you see sitting alongside the

more delicate button mushrooms in the produce department are portobellas. They

are delicious sliced and sauteed, or grilled like a burger, and are perfect for

a cold weather soup. Portobella mushrooms are rich and meaty which makes this

soup aromatic and intensely flavored without the addition of a long list of

ingredients. This is a perfect start to a Thanksgiving meal.

 

Ingredients

 

4 tablespoons unsalted Earth Balance spread

 

2 leeks, white and light green parts only, halved lengthwise, and thinly sliced

 

1 large yellow onion (about 12 ounces), chopped

 

3 large portobella mushrooms (about 1 pound), wiped or brushed clean, and

chopped

 

3 tablespoons all-purpose flour (or gf)

 

11/2 tablespoons fresh thyme leaves

 

1 bay leaf

 

6 cups chicken-style stock or canned low-sodium vegetable broth

 

1 teaspoon salt

 

1 teaspoon sugar

 

1/2 teaspoon freshly ground pepper

 

1 cup heavy (whipping) cream or ____________

 

1/4 cup minced fresh parsley

 

Method

 

In a 6- to 8-quart saucepan, melt the Earth Balance over medium heat. Swirl to

coat the bottom of the pan and saute the leeks and onions, stirring constantly,

until slightly softened and well coated with butter, about 2 minutes. Lower the

heat, cover the pan, and cook for 30 minutes, stirring occasionally. Add the

mushrooms, stir to combine, cover, and cook 10 minutes longer. Raise the heat to

medium, stir in the flour and cook 3 minutes. Add the thyme, bay leaf, stock,

salt, sugar, and pepper. Simmer, partially covered, for 10 minutes.

 

Cool the soup slightly, discard the bay leaf, and then puree the soup in batches

in a blender or food processor fitted with the metal blade. Return the puréed

soup to the saucepan and add the cream. Cook over low heat until heated through,

but do not let the soup boil. Taste and adjust the seasonings. Ladle the soup

into a warmed soup tureen or individual bowls, garnish with the minced parsley,

and serve immediately.

 

Cook's Note:

 

The soup can be made up to three days ahead. Cool and refrigerate, covered; then

re-warm just before serving, and garnish with the parsley.

 

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now

 

 

[Guest guest]

Coconut cream or coconut mlk would be my choice. Cashew cream might be an

option as well.

 

BL

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

What does the Lord God require of you?

To act justly

and to love mercy

and To walk humbly with your God.

 

hahcim (Micah) 6:8

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[Guest guest]

Leilani,

 

BL's suggestion of coconut milk is a good one. Another alternative that I

frequently use as a heavy cream substitute is soy milk. This recipe sounds

great!

 

BTW, I love your name. One of my childhood friends named her daughter

Leilani and I've always thought it a special name. Glad to have you with us

on VGF.

LaDonna

 

******************

Portabello Bisque (need help to substitute

heavy cream)

 

 

 

Help! This recipe sounds yummy (I love portabellos). What could I use to

substitute heavy cream? We are vegan (no dairy).

Thanks.

Leilani

Fajardo, Puerto Rico

*********************************

Source: cbsnews.com (Vegetarian Thanksgiving segment) - Modified to be

vegetarian/vegan

Portobella Mushroom Bisque

 

Serves 8

 

Those oversized, dark, densely textured mushrooms you see sitting alongside

the more delicate button mushrooms in the produce department are

portobellas. They are delicious sliced and sauteed, or grilled like a

burger, and are perfect for a cold weather soup. Portobella mushrooms are

rich and meaty which makes this soup aromatic and intensely flavored without

the addition of a long list of ingredients. This is a perfect start to a

Thanksgiving meal.

 

Ingredients

 

4 tablespoons unsalted Earth Balance spread

 

2 leeks, white and light green parts only, halved lengthwise, and thinly

sliced

 

1 large yellow onion (about 12 ounces), chopped

 

3 large portobella mushrooms (about 1 pound), wiped or brushed clean, and

chopped

 

3 tablespoons all-purpose flour (or gf)

 

11/2 tablespoons fresh thyme leaves

 

1 bay leaf

 

6 cups chicken-style stock or canned low-sodium vegetable broth

 

1 teaspoon salt

 

1 teaspoon sugar

 

1/2 teaspoon freshly ground pepper

 

1 cup heavy (whipping) cream or ____________

 

1/4 cup minced fresh parsley

 

Method

 

In a 6- to 8-quart saucepan, melt the Earth Balance over medium heat. Swirl

to coat the bottom of the pan and saute the leeks and onions, stirring

constantly, until slightly softened and well coated with butter, about 2

minutes. Lower the heat, cover the pan, and cook for 30 minutes, stirring

occasionally. Add the mushrooms, stir to combine, cover, and cook 10 minutes

longer. Raise the heat to medium, stir in the flour and cook 3 minutes. Add

the thyme, bay leaf, stock, salt, sugar, and pepper. Simmer, partially

covered, for 10 minutes.

 

Cool the soup slightly, discard the bay leaf, and then puree the soup in

batches in a blender or food processor fitted with the metal blade. Return

the puréed soup to the saucepan and add the cream. Cook over low heat until

heated through, but do not let the soup boil. Taste and adjust the

seasonings. Ladle the soup into a warmed soup tureen or individual bowls,

garnish with the minced parsley, and serve immediately.

 

Cook's Note:

 

The soup can be made up to three days ahead. Cool and refrigerate, covered;

then re-warm just before serving, and garnish with the parsley.

 

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now

 

 

[Guest guest]

Thanks for the compliment (my name) LaDonna.

Coconut milk/cream sounds great. I'll try that. The soy milk I use is called

Better than Milk and it is like 2% regular milk, not " thick " like " whole " milk.

I tried Silk when I was traveling last summer since I couldn't find Better than

Milk and I found it (Silk) to be a bit " thicker " and " creamier " than BTM.

Better than Milk is the only soy milk that I have been able to use (I love it)

and Silk is #2.

Thanks for the suggestions,

Leilani

Tea Cozy <teacups wrote:Leilani,

 

BL's suggestion of coconut milk is a good one. Another alternative that I

frequently use as a heavy cream substitute is soy milk. This recipe sounds

great!

 

BTW, I love your name. One of my childhood friends named her daughter

Leilani and I've always thought it a special name. Glad to have you with us

on VGF.

LaDonna

 

******************

Portabello Bisque (need help to substitute

heavy cream)

 

 

 

Help! This recipe sounds yummy (I love portabellos). What could I use to

substitute heavy cream? We are vegan (no dairy).

Thanks.

Leilani

Fajardo, Puerto Rico

*********************************

Source: cbsnews.com (Vegetarian Thanksgiving segment) - Modified to be

vegetarian/vegan

Portobella Mushroom Bisque

 

Serves 8

 

Those oversized, dark, densely textured mushrooms you see sitting alongside

the more delicate button mushrooms in the produce department are

portobellas. They are delicious sliced and sauteed, or grilled like a

burger, and are perfect for a cold weather soup. Portobella mushrooms are

rich and meaty which makes this soup aromatic and intensely flavored without

the addition of a long list of ingredients. This is a perfect start to a

Thanksgiving meal.

 

Ingredients

 

4 tablespoons unsalted Earth Balance spread

 

2 leeks, white and light green parts only, halved lengthwise, and thinly

sliced

 

1 large yellow onion (about 12 ounces), chopped

 

3 large portobella mushrooms (about 1 pound), wiped or brushed clean, and

chopped

 

3 tablespoons all-purpose flour (or gf)

 

11/2 tablespoons fresh thyme leaves

 

1 bay leaf

 

6 cups chicken-style stock or canned low-sodium vegetable broth

 

1 teaspoon salt

 

1 teaspoon sugar

 

1/2 teaspoon freshly ground pepper

 

1 cup heavy (whipping) cream or ____________

 

1/4 cup minced fresh parsley

 

Method

 

In a 6- to 8-quart saucepan, melt the Earth Balance over medium heat. Swirl

to coat the bottom of the pan and saute the leeks and onions, stirring

constantly, until slightly softened and well coated with butter, about 2

minutes. Lower the heat, cover the pan, and cook for 30 minutes, stirring

occasionally. Add the mushrooms, stir to combine, cover, and cook 10 minutes

longer. Raise the heat to medium, stir in the flour and cook 3 minutes. Add

the thyme, bay leaf, stock, salt, sugar, and pepper. Simmer, partially

covered, for 10 minutes.

 

Cool the soup slightly, discard the bay leaf, and then puree the soup in

batches in a blender or food processor fitted with the metal blade. Return

the puréed soup to the saucepan and add the cream. Cook over low heat until

heated through, but do not let the soup boil. Taste and adjust the

seasonings. Ladle the soup into a warmed soup tureen or individual bowls,

garnish with the minced parsley, and serve immediately.

 

Cook's Note:

 

The soup can be made up to three days ahead. Cool and refrigerate, covered;

then re-warm just before serving, and garnish with the parsley.

 

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now