Vegan Wild Mushroom Bisque

The addition of a smoked porter, such as the Wood Shed smoked porter from West Flanders Brewing Co., gives this ragu a robust, woodsy taste—perfect comfort food for a long winter’s night, and a great “one pot” meal to serve at any gathering. Homey polenta and melt-in-your-mouth braised kale will make this a meal that will bring anyone in out of the cold. 8-10 Servings

2 cups cashew pieces

water

1 small head cauliflower, florets separated and chopped

5 T olive oil

12 oz cleaned and stemmed mushrooms, chopped

1 large apple, peeled, cored and chopped

1 shallot, minced

½ cup white wine

1 tsp Fresh thyme leaf

2 tsp fresh sage, minced

8 cups vegetable stock or mushroom stock

Salt to taste as you go

Preheat oven to 375.

1. Place cashews in a small pot and add enough water to cover by 1 inch. Bring the mixture to a boil then simmer for 30 minutes.Meanwhile, toss cauliflower in 3 tablespoons of olive oil and salt and roast in a preheated oven till tender and lightly browned, approximately 20 minutes.

2. In a large pot over medium heat, add 2 tablespoons olive oil and sauté chopped mushrooms and apple with a bit of salt until soft and caramelized

3. Add shallot and sauté 5 minutes.

4. Deglaze with white wine and reduce liquid by 2/3. Stir in the cauliflower, thyme and sage.

5. Add the vegetable stock and bring to a boil then simmer for about 30 min.

Make the cashew cream by draining and rinsing cashews. Then put nuts in the blender and fill with just enough water cover them. Blend mixture on high until silky smooth. Stir in the nutmeg.

6. Puree the soup together with cashew cream in a blender or using a hand blender until smooth and return mixture back to pot. Simmer for 10 min to meld the flavors and check the seasoning.

To get the bisque to the exact consistency you like, you can keep the soup simmering to thicken, or add a bit more vegetable stock to thin it.