Wild Mushroom Bisque Sage Foam and Prosciutto Dust
The power of mushrooms dates back thousands of years, as ancient civilizations believed in their ability to provide warriors with strength. Today, nutritionists clearly believe mushrooms possess nutrient qualities that can be effective in fighting many diseases including cancer.
Mushrooms provide a great source for fiber, and are packed with vitamins and minerals that are important for overall health. This soup is low in calories, and provides a good serving of protein.
- 2 lbs assorted rough-chopped mushrooms (Portobello, Shiitake, Oyster, Button)
- 1 Qt. unsweetened organic coconut milk
- 1 teaspoon crushed garlic
- 1 minced jalapeno
- 1 stalk minced celery
- 1 small yellow onion, minced
- 2 leaves fresh sage
- 2 oz organic unsweetened almond milk
- 1 ounce nitrate-free prosciutto
- Bake the prosciutto in a 300-degree oven until crisp, then set aside. Once it’s cool, crumble it very fine.
- Add the mushrooms, garlic, jalapeno, celery, onion, and coconut beverage to a soup pot.
- Bring to a boil, then simmer gently for 20 minutes.
- Puree all the ingredients in a large blender, and season as needed with sea salt and pepper.
- In a milk frother, place the almond milk and sage leaves and heat until a creamy froth.
- When ready to serve, pour bisque into a soup bowl and garnish the top with a dollop of sage foam. Sprinkle some prosciutto dust over the top and you’re ready to enjoy this autumn treat!
Nutrition Facts (serves 2)
Photographer: Carmen Troesser