• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 2 potatoes, peeled and diced
  • 1 1/2 cups water
  • 1 1/2 tbsp butter or olive oil
  • 2 cups onion, chopped
  • 1 stalk celery, minced
  • 1 1/2 pounds mushrooms
  • 1 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1/4 tsp thyme
  • 3 tbsp dry sherry
  • 2 tsp soy sauce
  • black pepper
  • 1 cup milk or soy milk
  • 1 batch croutons
  • scallions or chives, minced


  • Boil the potatoes and water in the small sauce pan until tender, about 10 minutes.
  • Puree potatoes with remaining cooking water.
  • Heat butter in large pan over medium heat, saute 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. Puree with milk.
  • Combine potato and mushroom purees and heat until very hot. (Now you can add the cheese)
  • Top with croutons and scallions and serve.


MUSHROOM BISQUE (similar to Panera's Portobello & Roasted Garlic Bisque)


Source: Molly Katzen's New Moosewood Cookbook

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

Categories: Bisque/Cream  Main Dish  Soup  Vegan  Vegetarian 

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