Mushroom Bisque
Prep:
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Cook:
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Ingredients
2 (8-ounce) packages mushrooms, sliced
olive oil
¼ cup dry red wine
⅔ cloves garlic
1 small onion, chopped
½ head cauliflower
2 cups water
salt to taste
pepper to taste
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2 (227-gram) packages mushrooms, sliced
olive oil
60 ml dry red wine
⅔ cloves garlic
1 small onion, chopped
½ head cauliflower
470 ml water
salt to taste
pepper to taste
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Sauté sliced mushrooms in olive oil for about six minutes, until most of the liquid is evaporated.
- Stir frequently while sautéing and add dry red wine, allowing it to boil off.
- Move the mixture to a bowl.
- Sauté a few cloves of garlic and a small chopped onion in a bit of olive oil for a few minutes.
- In a soup pot, place cauliflower and two cups of pure water.
- Cook cauliflower in the water until tender.
- Place the sautéed onion and garlic, half the mushrooms, and the cauliflower-water mixture into the blender. Blend until smooth.
- Return blended mixture to the pot and add the rest of the sautéed mushrooms.
- Stir, adding salt and lots of freshly ground pepper to taste.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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