Description
This mushroom bisque with caramelized onions and parsley gremolata is thick, creamy, and packed with umami flavors! Cooked cannellini beans lend creaminess to this vegan mushroom soup while sage, herbes de Provence, and garlic powder amp up the savory flavor. The parsley gremolata adds a fresh pop of flavor to every bite.
Ingredients
for the mushroom bisque:
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- sea salt, to taste
- 1 tablespoon herbes de Provence
- 1 pound cremini mushrooms, stems discarded and caps diced
- 1 small handful fresh sage leaves, chopped
- 1/2 teaspoon garlic powder
- 1/4 cup red wine, vegan friendly
- 2 cups low sodium vegetable stock
- 1 can cannellini beans, drained & rinsed
- 1 tablespoon apple cider vinegar, or red wine vinegar
- toasted bread, optional for serving
for the parsley gremolata:
- 1 bunch Italian parsley
- 1 medium lemon, zested
- 1 pinch garlic powder
- 1/3 cup roasted sunflower seeds
Instructions
Heat the olive oil in a large pan over medium. Add the sliced onion to the pan with a pinch of salt and the herbes de Provence. Cook the onions, stirring every 1-2 minutes until they are golden. This will take about 15 to 20 minutes.
While the onions cook, make the gremolata. Remove the leaves from the bunch of parsley and finely chop them. Add the finely chopped parsley to a small bowl along with the lemon zest and the garlic powder. Finely chop the sunflower seeds then add them to the bowl as well. Mix well then set aside.
After the onions have turned golden, add the diced mushrooms, chopped sage, and another pinch of salt. Cook, stirring every 1-2 minutes, until the mushrooms have released a lot of moisture and are starting to brown. When the mushrooms have browned and the pan looks dry, add the wine and garlic powder. Cook until the mushrooms are tender and the wine is no longer visible in the bottom of the pan. Add the mushroom and onion mixture to a blender with the vegetable stock, cannellini beans, and apple cider vinegar. Blend until very smooth. Taste and add more salt or apple cide vinegar as needed.
Add the blended soup to a pot to warm it though before serving. Top each serving with a heavy sprinkle of the gremolata. Serve with toasted bread if you prefer.
Notes
- Not all wine is vegan friendly! Make sure to check the label or head over to Barnivore to search by brand.
- Makes about 5 cups which is enough for 2 larger servings or 3-4 smaller side servings.
- If you prefer not to use red wine, you can use 2 tablespoons of vegetable stock mixed with 2 tablespoons of red wine vinegar in its place.
- If you don’t want to finely chop the parsley and sunflower seeds for the gremolata by hand, feel free to do this with a food processor!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup