Mushroom Cashew Bisque Recipe

Name: Mushroom Cashew Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cashew nuts raw; 1/2 cup water; ⅓ cup mushrooms, shiitake dried; 6 cups vegetable stock or water, hot; 1 cup onions diced; 1 cup carrots diced; 1/2 cup celery diced; 1 teaspoon olive oil; 1 teaspoon sesame oil; 1 teaspoon garlic minced; 4 cups mushrooms fresh, chopped; 1 teaspoon sherry wine; 1 each bay leaves; 1 pinch black pepper; 3 tablespoons soy sauce, tamari low sodium; ⅓ cup parsley leaves fresh, finely chopped; ⅓ cup flour, unbleached all-purpose; 2 tablespoons cashew butter

Servings: persons

1/2 cup cashew nuts raw
1/2 cup water
⅓ cup mushrooms, shiitake dried
6 cups vegetable stock or water, hot
1 cup onions diced
1 cup carrots diced
1/2 cup celery diced
1 teaspoon olive oil
1 teaspoon sesame oil
1 teaspoon garlic minced
4 cups mushrooms fresh, chopped
1 teaspoon sherry wine
1 each bay leaves
1 pinch black pepper
3 tablespoons soy sauce, tamari low sodium
⅓ cup parsley leaves fresh, finely chopped
⅓ cup flour, unbleached all-purpose
2 tablespoons cashew butter

1
To make cashew creme: Puree cashews and 1/4 cup water in blender or food processor.
2
Slowly add another 1/4 cup water to make a smooth creme.
3
To make bisque: Rince and soak dried mushrooms in one cup hot stock tomake broth.
4
Drain and reserve liquid.
5
Finely chop rehydrated mushrooms and set aside.
6
Saute onions, carrots and celery in olive and sesame oils over medium heat until lightly browned.
7
Add garlic, fresh and rehydrated mushrooms and 4 tablespoon reserved mushroom liquid.
8
Continue tocook until mushrooms are soft, about 3 to 5 minutes.
9
Add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom liquid and water.
10
Bring to a boil, lower heat and simmer for 20 minutes.
11
Remove from heat, reserve 2 cups liquid and cool to room temperature.
12
Whisk together flour and reserved liquid until smooth.
13
Bring soup back to simmer and stir in flour mixture, cashew butter and cashew creme.
14
Heat for 5 minutes or until slightly thickened.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup cashew nuts raw, 1/2 cup water, ⅓ cup mushrooms, shiitake dried, 6 cups vegetable stock or water, hot, and more.

Yes, Mushroom Cashew Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Cashew Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions