Vegan Mushroom Spinach Bisque Recipes

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SPINACH BISQUE

Steps:

• In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot.

VEGAN MUSHROOM SPINACH BISQUE

Steps:

• Wash mushrooms well and drain in colander.
• Heat oil in 3-quart saucepan and saute' onion, celery, garlic, and rosemary until tender.
• Add mushrooms and nutmeg, and cook until soft, about 5 minutes.
• Add flour, stir well until thick, and slowly add milk and broth, allowing to thicken slightly between additions.
• Season to taste.
• When soup is desired consistency, turn off heat and add spinach.
• Allow to cool to lukewarm. With hand-held immersion blender, puree for a few seconds, leaving some "chunks" of mushroom if desired.