Lobster Mushroom Bisque, Grilled Wild Asparagus and Yellow Squash with Cherry Tomatoes

Dinner 8/29

Lobster Mushroom Bisque

Grilled Wild Asparagus and Yellow Squash with Cherry Tomatoes

We utilized our Farmers' Market veggies tonight -- by grilling the wild asparagus and cherry tomatoes, augmented with a yellow squash from our garden. We were surprised to find the lovely Lobster Mushrooms at our local grocery store -- unmarked and sort of hidden in the corner - so we bought them all at a very good price.



The soup is a riff on a traditional New Orleans bisque -- starting with a darker roux (earth balance/ap flour) base. It utilizes the lobster mushrooms by adding and pureeing about half of the cooked mushrooms into the base with cream (about a 1:1 ratio of soy milk/soft tofu). The rest of the mushrooms were used as garnish.

The results were outstanding: a hearty soup with a smooth, velvety texture, and a real depth of mushroom (umami) flavor.

Tags: lobster mushrooms, bisque, wild asparagus, yellow squash, cherry tomatoes, soup, vegan, food, dinner, tofu666