Mushroom Bisque

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: AIP, Clean Eating, Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, The 30 Clean Approved, V Clean Challenge Approved, Vegan, Vegetarian
This low-calorie mushroom bisque is made with a rich cauliflower base, seasoned with garlic, leeks and fresh herbs, and loaded with tender sautéed mushrooms.

Did you know…You may have heard that the most nutritious foods are the ones that have the most color, but that’s not the case with cauliflower! Just one cup provides 77% of the daily-recommended value vitamin C, 20% of vitamin K, and 10% or more of vitamin B-6 and folate.

Serve this on its own for a quick lunch or with some roasted chicken for a satisfying dinner.
Adjust serving size: 


  • 1 head cauliflower - any color sliced into florets
  • 1 teaspoon ghee - or grass fed butter sub olive oil for vegan or AIP
  • 2 garlic cloves sliced
  • 1 leek sliced thin, about 1 cup
  • 8 cremini mushrooms - or mushrooms of choice sliced thin
  • 4 shiitake mushrooms sliced thin
  • 1 cup broth - any kind or more until desired thickness is reached
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons sea salt or to taste - this also depends on the sodium content in your broth
  • 1/2 teaspoon dried thyme - or fresh
  • 1/4 teaspoon dried rosemary - or fresh chopped fine
  • 1/4 teaspoon fresh ground pepper plus garnish - omit for AIP
  • 2 tablespoons flat-leaf parsley chopped

How to Make:

  1. Add spring water to the bottom of a double pot or pot with steamer basket and place the pot over medium-high heat, cover and bring to a boil.
  2. Slice the cauliflower into florets, discarding the leaves and stems. Place the cauliflower into the steamer and steam for about 10 minutes, or until soft when you insert a knife into the center.
  3. Meanwhile, in a skillet, melt the ghee over medium-heat; add the garlic, leek, and the mushrooms and sauté until soft.
  4. Transfer the cauliflower from the pot to a food processor.
    NOTE: Be sure to take caution while transferring the cauliflower and be careful of the steam. Discard any water left in the pot and return it to the stove.
  5. Add 3/4 of the mushroom mixture to the food processor, and then add the broth, olive oil and seasonings {except the fresh chopped parsley} and purée until smooth.
  6. Transfer the bisque back to the pot, add the remaining mushroom mixture, and then bring it to a light boil. Depending on the consistency, you may want to add a little more broth at this time until your desired thickness is reached.
  7. Serve and garnish with fresh cracked pepper and chopped parsley.

Nutrition Facts
Mushroom Bisque
Amount Per Serving
Calories 231 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 9mg 3%
Sodium 2250mg 94%
Potassium 1224mg 35%
Total Carbohydrates 28g 9%
Dietary Fiber 9g 36%
Sugars 10g
Protein 14g 28%
Vitamin A 23%
Vitamin C 244%
Calcium 10%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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