hearty roasted mushroom bisque

by Kristina Sloggett

in Dinner,Gluten Free,recipes,Vegan

hearty roasted mushroom bisque

Each week during #MushroomMakeover, Corinne gives us a new focus (this has been one of my favorite parts of this challenge!). This week our focus is three parts, and one of them is self talk.

This is timely, because I just had a really great conversation about this while on vacation. I am acutely aware of the effect of language, how our declarations are tied directly to outcomes and outlooks – good or bad.

I have said this before – I have a pretty high level of confidence. I have no idea how or why, but I certainly am grateful for it every day.

Now, the conversation I was having was with two dear friends, who also possess a healthy level of confidence. Except two of us were stopped in our tracks when the third said “I’m kind of good at it,” referring to a huge project she recently completed.

Huh? Kind of? We were baffled (this was an awesome success for her). She wasn’t even aware she said it. She immediately said what a disservice she was giving herself, when talking about something she is incredibly passionate about, something that is now her livelihood. The words kind of completely diminished what she has just created.

Corinne’s challenge this week fits right in to this topic I have been thinking about since that day with my friends – because I see it more than I’d like. Corinne says Our Thoughts Determine Our Reality – which is basically saying one of my favorite quotes – Whatever You Focus On Gets Bigger.

Part of our focus this week is to Reframe, Rethink, Rephrase. Even when you have things to work on, there are positive things to focus on while doing the work. And when we are talking about what we do for a living or what we are passionate about? Hopefully we are using positive words, or giving some thought to why the words are negative.

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We enjoyed this recipe last week, and again last night for dinner. Not leftovers – this is so easy to make I whipped it up again yesterday, while in the kitchen doing other work! I set the cashews to soak early in the morning, and by late afternoon I finished this quick recipe. The flavors are rich, hearty, umame. I wish I could give you a warm bowl right now.

I garnished this with Phoney Baloney – the most awesome vegan coconut bacon my friend Andrea makes. Mmm.

vegan mushroom bisque

hearty roasted mushroom bisque

dairy, egg, and gluten free, vegan

INGREDIENTS:

1 1/2 cups raw cashews
warm water for soaking
4 tablespoons olive oil, divided
1 yellow onion, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, peeled and minced
4 cups shiitake mushrooms, sliced, plus extra for garnish
4 cups vegetable broth (Organic Mushroom Broth)
sea salt and black pepper
1/4 – 1/3 cup tamari, to taste

INSTRUCTIONS:

Place cashews in bowl with warm water, set aside.

Arrange shiitakes on foil lined baking sheet. Drizzle with 2 tablespoons olive oil, bake in 350 degree oven for 25 minutes, turning halfway through. Remove from oven and set aside.

In stockpot over medium heat, sauté onion, celery and garlic in remaining 2 tablespoons olive oil until soft. Add shiitakes and broth, reduce to simmer (15-20 minutes).

Transfer shiitake mixture to blender (in batches if necessary), add (drained) cashews and puree on high until smooth. Return to pot to keep warm. Season with tamari, salt and pepper.  Serve warm, garnish with shiitake, tamari, sesame seeds, Phoney Baloney.

roasted mushroom bisque

Do you have aspects of self talk that you could improve? Even with saying I am confident, I am learning a lot about myself during this process. I do think I have healthy confidence, but may use that as a security blanket at times, perhaps to not do something…   we all have work we can do! 

SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.

 

I shared this recipe with Healthy Vegan Fridays.

 

{ 13 comments… read them below or add one }

1 Heather (Where's the Beach) March 26, 2014 at 5:40 am

Ok, the recipe sounds amazing (of course), but I’m loving the topic. I definitely need to change my thought process. Even when I feel proud of something I do or have done or accomplished, there’s always this underlying “but…” I got 1st place in age div … but it was only b/c the other 2 ladies in my div were 1st and 2nd overall winner …

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2 Kristina Sloggett March 26, 2014 at 11:48 am

and getting first place is SO AWESOME and YOU KNOW IT!! deep down I know you do! and it doesn’t mean you are bragging if you celebrate it, you work DANG hard for that, my friend! :) you should absolutely be proud. and this recipe – Mmm, some really great flavors, I think you’d love it!

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3 Ami-Kate March 26, 2014 at 5:27 pm

Hi- I haven’t gotten my website up yet, but I LOVE yours! This recipe is awesome, and I’ve already made it. SO GOOD! I added a little bit of Marsala Wine, and it was really good!
Where did you get the Milk Washed Mason’s in the background? I LOVE THEM!
Thanks for the awesome recipe!
Ami-Kate

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4 Katie @ Produce on Parade March 26, 2014 at 5:57 pm

Yum, mushroom bisque! This looks wonderfully creamy! I love your beautiful dishes too!

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5 Kristina Sloggett March 28, 2014 at 3:05 pm

thanks Katie! I wish I could have you taste this soup, oh so good! :)

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6 Kalinda March 27, 2014 at 6:38 am

Kristina you are killing me with all these mushroom recipes. And Phoney Baloney sounds awesome, and I’m even a meat-eater.

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7 Kristina Sloggett March 28, 2014 at 3:06 pm

hee hee, thanks Kalinda ;) and Phoney Baloney is SO awesome, if you see it sometime you should definitely give it a try!

happy weekend to you!

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8 Gwen @simplyhealthyfamily March 27, 2014 at 10:15 am

I love mushrooms, I’m pinning this to make very soon. I’m a very confident person in most aspects of my life but we all have areas that need work. Lovely post, thanks for the thoughts!

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9 Kristina Sloggett March 28, 2014 at 3:04 pm

you are so welcome, Gwen! and I do hope you make this, please let me know how you like it!

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10 Shirley @ gfe & All Gluten-Free Desserts March 28, 2014 at 9:01 am

Absolutely gorgeous soup, dear! Would love a bowl right now! :-)

A good discussion on the power of words, too. I think that even when we feel we rock some areas, we’ve been taught to be humble and not boast. So even when I feel really confident about something and feel it is truly my area of expertise, I might speak like your friend. Anyway, very thought provoking–thanks!

xo,
Shirley

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11 Kristina Sloggett March 28, 2014 at 2:49 pm

I totally get that, Shirley – how do we share our excitement about something without … bragging or coming off in a ‘bad’ way? I try to see the difference when I feel that – I don’t know, I am genuinely happy for those who I FEEL the passion from, you know? I guess the (very few) times I don’t feel the sincerity is when it … may not BE sincere? I don’t know, so hard sometimes. anyway, I suppose that is why we need to celebrate each other, yes? :)

I wish I could give you some of this soup right now – really, it is so flavorful and one of my favorite recipes ever – I want everyone to taste it!!

have a great weekend, my friend! xo

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12 Anna April 1, 2014 at 4:56 pm

Oh my heavens, this soup looks amazing. I love mushrooms and mushroom soup is one of my favorites. I’ve never thought to roast the mushrooms first, I bet that adds a wonderful depth of flavor. I can’t wait to try this!

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13 Kristina Sloggett April 2, 2014 at 5:33 pm

oh it does add some great flavor, Anna! I hope you do try this, it is so very flavorful – one of our new favorites here!

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