Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Nov. 14, 2012

Printer Friendly

Broccoli

Serve this bisque with a side of fresh Broccoli with Sesame Salt. It’ll provide this meal with a vibrant, green color.

dotline

Reversing Diabetes

The Creamy Mushroom Bisque recipe is from Dr. Neal Barnard's Program for Reversing Diabetes.

dotline

This delicious dish shows you that a tasty bisque is possible without dairy. Learn what methods in cooking you can use to substitute or completely remove dairy products for plant-based options. View tips >

Creamy Mushroom Bisque

Creamy Mushroom Bisque

A food processor turns this dairy-free soup into a rich, creamy treat with a delightful mushroom flavor.

Ingredients

Makes 4 servings

1 small onion, finely chopped
freshly ground black pepper, to taste
2 tablespoons dry sherry
2 teaspoons reduced-sodium soy sauce
salt, to taste
12 ounces mushrooms, sliced
2/3 cup old-fashioned oats
1/2 teaspoon dried thyme
1 bay leaf
5 cups low-sodium mushroom broth
dairy-free (vegan) parmesan cheese substitute (optional)

Directions

Steam-fry* onion in a heavy nonstick skillet over medium heat until soft but not browned, adding very small amounts of water as needed to prevent sticking and burning. (Or place in a microwavable dish, cover, and microwave on high for 3 minutes.)

Place broth, bay leaf, thyme, and oats in a medium saucepan. Add onion and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until oats are soft.

Meanwhile, steam-fry mushrooms in a large, heavy nonstick skillet over high heat, adding a sprinkle of salt and very small amounts of water as needed to prevent sticking and burning. Cook until mushrooms release and reabsorb their liquid. Remove from heat and set aside.

When oats are soft, remove bay leaf and puree the soup until creamy with a hand-held blender or in batches in a blender or food processor. (Remove the middle part of the blender or food processor’s lid so hot air can escape. Cover the hole loosely with a folded clean cloth while blending.)

Return the soup to the pan and add mushrooms, soy sauce, sherry, if using, salt, black pepper, and vegan parmesan substitute, if using. Serve hot.

Per serving (1/4 recipe): 91 calories; 1.2 g fat; 0.2 g saturated fat; 11.7% calories from fat; 0 mg cholesterol; 4 g protein; 17.8 g carbohydrates; 4.2 g sugar; 3.1 g fiber; 567 mg sodium; 26 mg calcium; 2 mg iron; 4.5 mg vitamin C; 4 mcg beta-carotene; 0.4 mg vitamin E

* "Steam-frying” involves sautéing your ingredients in vegetable stock or water and then covering the pan with a lid to allow the steam to cook the food. When everything is finished cooking, you can remove the lid and boil off the remaining liquid. This method of cooking minimizes the use of oil in cooking.

Recipe from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan.

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

PCRM

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210
E-mail: info@pcrm.org
Website: www.pcrm.org

Change E-mail Preferences
Unsubscribe

RECIPE OF THE WEEK
Recipe Archives: PCRM and TCP
Online Meal Planner
FAQs About Vegan Diets
FAQs About Nutrition

COOKING CLASSES
Class Schedules
Class Testimonials
Food for Life Kids
Become a Cooking Instructor

FOOD FOR LIFE TV
Video Archive
Core Classes
Food for Life YouTube Channel

DIABETES
Learn the Basics
Facts Sheets and Recipes
Diabetes FAQs
Success Stories

RESOURCES
PCRM Literature
Nutrition's Role in Health
Power Plate
Vegetarian Starter Kit

21-Day Vegan Kickstart
CONNECT WITH PCRM >> Be a fan on Facebook. icon_twitter_kick_gr_85 icon_flickre_kick_85  icon_youtube_kick_85 


If you are having problems viewing this message, click here to view it in your browser.

This site does not provide medical or legal advice. This Web site is for informational purposes only.
Full Disclaimer | Privacy Policy

Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: pcrm@pcrm.org

]]