cream substitute in Portobella Mushroom Bisque

[Guest guest]

I've tried before to sub cream with extra thick soy milk for soups. No one

liked it.

I'd like to suggest that you think about making a non-flavored potato based

soup, which would give weight and body to the stock , and then continuing on

with this recipe.

How 'bout mixing up potato flakes with water and then subbing it for the

cream?

 

Holly

 

---------------------------

 

> 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.

>

>

>

 

 

 

 

[Guest guest]

Holly

 

Have you tried using Vance's Dari-Free milk sub? It's a potato based milk.

 

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

 

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

-

cookwie

Tuesday, November 26, 2002 7:38 AM

cream substitute in Portobella Mushroom

Bisque

 

 

I've tried before to sub cream with extra thick soy milk for soups. No one

liked it.

I'd like to suggest that you think about making a non-flavored potato based

soup, which would give weight and body to the stock , and then continuing on

with this recipe.

How 'bout mixing up potato flakes with water and then subbing it for the

cream?

 

Holly

 

---------------------------

 

> 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.

>

>

>

 

 

 

[Guest guest]

What if I used a Dari-Free milk sub, but added less water (to make it

thicker/creamier?

Leilani

Keith & Brenda-Lee Olson <kolson99 wrote:Holly

 

Have you tried using Vance's Dari-Free milk sub? It's a potato based milk.

 

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

 

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

-

cookwie

 

Tuesday, November 26, 2002 7:38 AM

cream substitute in Portobella Mushroom Bisque

 

 

I've tried before to sub cream with extra thick soy milk for soups. No one

liked it.

I'd like to suggest that you think about making a non-flavored potato based

soup, which would give weight and body to the stock , and then continuing on

with this recipe.

How 'bout mixing up potato flakes with water and then subbing it for the

cream?

 

Holly

 

---------------------------

 

> 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.

>

>

>

 

 

 

 

[Guest guest]

Holly, I agree that using soy milk alone is probably not enough to make this

" cream like " . I like your idea of using potato flakes; I'll have to try it (I

haven't because I don't usually keep potato flakes around the kitchen). There

are two things I do when adding soy milk to creamed soups. One is to add about

1/3 cup of roasted cashews and blend them well with some of the liquid. Add

more or less depending upon the amount of soup. The cashews give a delightful

flavor and make a nice creamy soup. When I'm in a hurry I use the old stand-by.

.. .cornstarch and water or a bean flour and water.

 

LaDonna

cream substitute in Portobella Mushroom

Bisque

 

 

I've tried before to sub cream with extra thick soy milk for soups. No one

liked it.

I'd like to suggest that you think about making a non-flavored potato based

soup, which would give weight and body to the stock , and then continuing on

with this recipe.

How 'bout mixing up potato flakes with water and then subbing it for the

cream?

 

Holly

 

---------------------------

 

> 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.

>

>

>

 

 

 

[Guest guest]

Sorry I wasn't clear in my original post Leilani. That is what I meant. If one

made the Dari-Free with less water, it would be thicker and creamier.

 

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]

Thanks! I can't wait to try the recipe.

Leilani

Keith & Brenda-Lee Olson <kolson99 wrote:Sorry I wasn't clear in

my original post Leilani. That is what I meant. If one made the Dari-Free with

less water, it would be thicker and creamier.

 

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

 

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

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

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http://www.VeganMenus4HealthyLiving