Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Kosher Mushroom Bisque With Coconut Cream

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Look for a Pesach hechsher on: broth. Pesach recipes and menu planner

Pareve

Classic bisque relies on shellfish and cream, but this mushroom bisque gets its silky richness and deep savory flavor from a mix of cremini, shiitake and dried porcini mushrooms, finished with coconut cream.

Layers of Mushroom Flavor

Dried porcini are the secret: soak them in hot water, chop them, and add both the mushrooms and the strained soaking liquid to the soup for intense, earthy depth. Brown the fresh mushrooms well with the shallot, cook the tomato paste briefly to deepen its flavor, then deglaze with sherry. Blend until very smooth for a true bisque texture.

Kosher Notes

Lobster and shellfish bisques aren’t kosher; this one is made with mushrooms and is pareve thanks to the coconut cream, so it can start any meal. Sherry needs a reliable hechsher, as many aren’t kosher; a kosher dry white wine works as a substitute.

Make-Ahead

Chill the can of coconut cream overnight so the thick cream separates easily. The soup can be made up to 2 days ahead; stir in the coconut cream when you reheat it.

Kosher Mushroom Bisque With Coconut Cream
This kosher mushroom bisque captures all the rich, silky elegance of classic bisque using layers of mushroom flavors and coconut cream instead of dairy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 lb cremini mushrooms sliced
  • 4 oz shiitake mushrooms stems removed, sliced
  • 1 oz dried porcini mushrooms
  • 3 tbsp olive oil divided
  • 1 large shallot diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/4 cup dry sherry
  • 4 cups vegetable broth
  • 1 cup hot water for soaking porcini
  • 1 can full-fat coconut cream 13.5 oz, chilled
  • 2 tbsp fresh thyme leaves
  • 1 tsp kosher salt or to taste
  • 1/2 tsp white pepper
  • 2 tbsp fresh chives chopped, for garnish

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat oven to 425°F. Soak dried porcini mushrooms in 1 cup hot water for 20 minutes until softened. Reserve the soaking liquid and chop the reconstituted porcini.
  2. Toss cremini and shiitake mushrooms with 2 tablespoons olive oil and spread on a large baking sheet. Roast for 20-25 minutes until deeply browned and slightly crispy at the edges.
  3. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add shallot and cook for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1 minute until it darkens slightly. Add chopped porcini mushrooms and cook for 2 minutes.
  5. Pour in sherry and let it bubble for 30 seconds to cook off the alcohol. Add roasted mushrooms, vegetable broth, and strained porcini soaking liquid (discard any gritty sediment at bottom).
  6. Bring to a boil, then reduce heat and simmer for 15 minutes. Add thyme leaves and simmer 5 more minutes.
  7. Using an immersion blender, blend until smooth, or blend in batches in a regular blender. Strain through a fine-mesh sieve back into the pot, pressing solids to extract liquid.
  8. Return to low heat. Open chilled coconut cream can and scoop out the thick cream from the top (save liquid for another use). Whisk coconut cream into the soup until smooth.
  9. Season with salt and white pepper. Heat gently without boiling for 2-3 minutes. Taste and adjust seasoning.
  10. Ladle into bowls and garnish with fresh chives. Serve immediately.

Notes

Chill the coconut cream can overnight for best results - this makes it easier to separate the thick cream from the liquid. The soup can be made up to 2 days ahead, but add the coconut cream when reheating. If the soup seems too thick after reheating, thin with a little vegetable broth.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 14g 18%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 0mg
Sodium 650mg 28%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top