Eosinophilic Esophagitis Friendly Dairy Free Wild Mushroom Bisque
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Learn more →Ingredients
4 servings
For the bisque
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 lb mixed fresh wild mushrooms (such as cremini, shiitake, and oyster), roughly chopped
- 1 tsp fresh thyme leaves
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup dry sherry
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ½ tsp smoked paprika
- salt and pepper, to taste
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1–2 tsp truffle oil (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, until the mushrooms are fully softened. Lift the mushrooms out, roughly chop them, and reserve the soaking liquid — pour it through a fine-mesh strainer or coffee filter to remove any grit, and set aside.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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