Creamy Mushroom-Chestnut Bisque

A thick and creamy mushroom and chestnut soup that you won’t believe is vegan!

For the Bisque:
3 tablespoons extra-virgin olive oil
1 onion, chopped
6 cups mushrooms, chopped (I used a mix of shiitake and crimini)
2 tsp. fresh thyme leaves, plus extra for garnish
1 tsp. salt
1 tsp. pepper
1/2 cup white wine
3 cups roasted and peeled chestnuts, plus extra for garnish
6 cups vegetable broth
1 tablespoon tamari (or soy sauce if you can tolerate gluten)

For the Fried Mushrooms:
About 1/4 cup extra-virgin olive oil
8-10 shiitake mushrooms, very thinly sliced

View the full recipe at Floating Kitchen →