Mushroom Bisque

A lovely, creamy vegetarian/vegan soup which is the essence of mushrooms.

Yield	8 servings
Time	1 hour
Tools	small sauce pan with lid blender or food processor large sauce pan or Dutch oven wooden spoon
Ingredients	2 potatoes, peeled and diced 1½ c water 1½ T butter or olive oil 2 c onion, chopped 1 stalk celery, minced 1½ pounds mushrooms 1½ t salt 2 cloves garlic, minced ¼ t thyme 3 T dry sherry 2 t soy sauce black pepper 1 c milk or soy milk 1 batch croutons scallions or chives, minced
Directions	Boil the potatoes and water in the small sauce pan until tneder, about 10 minutes. Purée potatoes with remaining cooking water. Heat butter or oil in large pan over medium heat, sauté onions and celery for five minutes. Add mushrooms, salt, garlic, and thyme, cover, and simmer, stirring occasionally, for 10 minutes. Turn off heat and add sherry, soy sauce, and pepper. Purée with milk. Combine potato and mushroom purées and heat until very hot. Top with croutons and scallions and serve.
Notes	Adapted from Molly Katzen’s New Moosewood Cookbook – read my review. Buy it: Amazon.com \| Amazon.co.uk
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