SEATTLE — What's creamy, delicious and warms you up on cold winter days? Why soup of course! Our favorite plant-based chef Makini Howell for Plum Bistro has a recipe that’s comfort in a bowl.
Roasted Mushroom Bisque
Makes about 3 servings
The Pacific Northwest is mushroom heaven. What better way to highlight it than a rich, silky bisque? This soup really allows all the rich mushroom flavor to shine through, complemented with the fresh herbs and dill aioli. The toast though…the cheesy toast with the rich creamy soup really makes all the flavors come together for a perfect northwest (or anywhere) light lunch.
INGREDIENTS:
- 1/4 cup avocado oil
- 1lb crimini mushrooms or wild mushrooms, chopped
- 1 cup yellow onion diced
- 3 teaspoons fresh thyme
- 2 teaspoons fresh garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegan chicken stock
- 1 cup dill aioli
INSTRUCTIONS:
Heat a large pot to medium-high with avocado oil. Add in chopped mushrooms and diced onions, and sauté for 15 minutes or until nicely golden brown and translucent. Season with thyme, garlic, salt and pepper, cook for another 5 minutes then add in stock and dill aioli. Remove from heat. Blend in batches until smooth. Serve with herby cheese toast and fresh herbs.
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