Ingredients
120g+ Vegan Butter
75g Flour
Onions, x2
Half of a full bundle of celery (Yes, really. About 8 or so stalks)
2 Cans Corn, drained
200-400g Mushrooms, similar in texture/shape to bunapi-shimeji
1L Soy Milk
1 Can Full Fat Coconut Milk
A dash of soy sauce
A dash of liquid smoke
Cayenne
Garlic (powder or fresh, no jars!)
Salt
MSG
White pepper
A couple dashes of Liquid Crab Boil
Starch (optional)
Chives
Oil
Directions
- Sauté and caramelise onions and celery, then set aside
- Sauté mushrooms, then set aside
- In a blender, combine soymilk, coconut milk, liquid smoke, cayenne, garlic, salt, MSG, pepper, liquid crab boil, and 75% of onion and celery mixture. Blend until smooth
- Add oil and butter to pan, melt on low heat. Once melted, add flour to make a roux
- Cook roux for a couple minutes to remove flour taste, about 5-10 minutes, to your liking
- Slowly pour in blended mixture into the roux in the pot so that clumps don’t form. If clumps form, you can always stop and blend again
- Add mushrooms and onion and celery mixture back to the pot, along with the corn.
- Bring to a boil and simmer for about 30 minute
- If the bisque isn’t thick enough, put a spoonful or less of starch in a bowl, then add a splash of water. Combine so that there are no clumps. Then add to the bisque to thicken
- Serve with chopped chive