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Mushroom Bisque  Veg   HT    SP  30mins

             Submitted by Maggi McElroy


Serves  4     Hot   Vegetarian  Vegetables  Soups  Starter  Hors d'oeuvre  Gluten Wheat free  Eggless  Healthy Eating



   2 Onions, finely chopped

   2 tbsp Margarine

   350g/12oz Mushrooms, finely chopped

   1 tbsp Paprika

   1 teasp Cayenne Pepper

   600ml/1pt Vegetable Stock


   225g/8oz Soft or Medium Tofu

   1 tbsp Vegetable Oil

   2 tsp Lemon Juice




1. Melt the margarine in a medium saucepan then add the onion and sauté for 4-5 minutes.


2. Add the mushrooms together  with the paprika and cayenne and stir to blend. Reduce the heat, cover and continue to cook gently for 9-10 minutes.


3. Stir in the stock, salt and pepper, bring to the boil, and simmer for a further 3-4  minutes.


4. Meanwhile, place the tofu, oil and lemon juice in a liquidizer or food processor and blend until smooth. 


5. Stir this mixture into the saucepan, and heat gently, without allowing it to boil.  Taste and adjust seasoning if necessary.  Serve immediately.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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