Ceres mushroom bisque

This rich and savory mushroom bisque is a cool-weather favorite of clients and staff of Ceres Community Project. Mushrooms are a nutrient-dense source of vitamins B and D and contain antioxidants that support a healthy immune system. The Ceres kitchen uses a variety of mushrooms grown in Sonoma County

Ingredients

5 cups vegetable broth
3 tbsp. olive oil
2 cups diced sweet or yellow onion
1 tsp. salt
8 oz. silken tofu
1 lb. mushrooms (can be a mix of cremini, button, shiitake, clamshell or other variety), chopped
1/2 tsp. black pepper
1/2 tsp. poultry seasoning
1/2 tsp. dried thyme
3 tbsp. sherry or Madeira wine
1 tbsp. miso (white or yellow)
1 cup plain oat or cashew milk (see notes)
1 tbsp. minced chives, for garnish

Instructions

Heat broth until almost boiling. Reserve in a heat-proof container.

Meanwhile, heat a heavy-bottomed pot over medium-high heat and add olive oil. When oil is shimmering, add onion and sauté for 2 minutes. Add 1/2 tsp. of the salt and continue sautéing over low heat until onions are golden brown.

While onions are cooking, use a blender or immersion blender to blend tofu with hot broth until smooth and creamy. Reserve.

Turn heat to medium-high, add mushrooms to onions and sauté, stirring occasionally. Add remaining 1/2 tsp. salt along with pepper, poultry seasoning and thyme. Continue sautéing until mushrooms begin to brown. If desired, remove a small amount of the onion-mushroom mix to add back in later for texture. Add sherry and miso and stir until smooth and incorporated, scraping the bottom of the pan. Sauté until almost completely evaporated. Add tofu-broth mix and milk and bring to a simmer. Simmer on low heat for 10 minutes, stirring occasionally and scraping the bottom of the pan to prevent sticking.

Remove pot from heat and allow to cool briefly. Blend on high power until soup is smooth and creamy. Adjust seasonings and serve garnished with minced chives and optional reserved mushrooms.

Notes: Whole milk or half-and-half can be used in place of plant-based milk. Nut milk can be made by combining 3 tbsp. nut butter (or 1 cup cashews soaked for at least 6 hours or overnight) with 1 1/2 to 2 cups water and blending.

Serves 4