1.5 cups shiitake mushrooms, soaked in 2 cups water (save soaking water)
1 cup carrots cooked in 1.5 cups water (save cooking water)
1 Tablespoon oil
1 cup onion, chopped
2 cups maitake, cremini, or button mushrooms, chopped
1/4 teaspoon thyme
1 teaspoon salt
About 1 – 2 cups additional water
2 tablespoons vegan sour cream, optional
Soak shiitake mushrooms from 10 minutes up to overnight in water. I like dried shiitakes more because I tend to think they are more flavorful, however if you use fresh shiitakes that obviously don’t require soaking, just be ready to add about 1 cup additional water and an extra pinch of salt or some veggie bouillon. Boil carrots in the microwave for 4 minutes and 30 seconds or on the stovetop in water for about eight minutes. In a large pan, fry the onions and maitake or other mushrooms on medium high heat in the oil until they are browned, about five minutes. Stir them frequently. Add shiitakes with their soaking water to the pan. Add carrots, cooking water and all to the pan. Add salt.
Transfer the mixture to a blender. Add 1 – 2 cups of additional water depending on how thick you like your bisque. Blend until pureed, adding water if it is too thick. Remember you are going for soup.
Reheat soup if necessary before serving in a pot or in the microwave. I found it was hot enough straight out of the blender because mushrooms retain their heat.
Stir in vegan sour cream if desired before serving.