Mushroom Bisque


Serves 4


4 cups vegetable/ mushroom stock

6 cups mushrooms, quartered

1 cup onion, diced

1 cup celery, chopped

1 ½  cups potato, peeled and diced

1 cup coconut milk

3 cloves garlic, chopped

1  tsp dried thyme

1 tsp dried oregano

2 bay leaves

1 tbsp oil

100 ml white wine (optional)

1 tsp lemon juice

Sea salt & pepper TT


Start by removing all the stems from the mushrooms and save them for the stock. Once stems are removed cut the mushrooms in half and set aside.

In a large pot heat oil over medium heat. Sauté onions, celery, garlic and dried thyme,  for 3 minutes. Add mushrooms and continue cooking until mushrooms and vegetables begin to caramelize, about 5 minutes. Add oregano and deglaze the pot with white wine.

Once wine has almost reduced, add the stock, bay leaves and potatoes. Bring to boil and reduce to simmer for 10 -15 minutes. Once potatoes are cooked, remove from heat.

Remove bay leaves, add coconut milk and season with salt and pepper.

Purée with a  hand blender. The longer you purée the soup,  smoother the texture. Or blend less if you prefer a more rustic soup. Adjust seasoning with salt, pepper and lemon juice.


We are always making homemade stocks. It is a great way to use up leftover vegetables and herb trimming . By avoiding buying stock from the grocery store  it helps us save money and watch our sodium intake.