This soup is OUT OF CONTROL GOOD!!! We used Lion's Mane to replace the crabmeat, which I found on the clearance rack at Lemon St. Market for $1 (SCORE!) We got the inspiration after going to Bistro Barbaret for breakfast, they had these incredible French baguettes and I couldn't leave without one. George suggested we try making a bisque with the lion's mane to pair with the bread for dinner. After a quick google search we found a recipe from Food and Wine that we made a few adjustments to in order to have a plant based version. It turned out incredible!! Plus it's packed with some of my favorite medicinal mushrooms:
Lion's Mane--> great for gut and brain health
Cordyceps--> supports the adrenal glands and promotes vitality
-4 tbsp Cognitive Function Cordyceps Ghee
-6 Ribs Celery, finely chopped
-1 White Onion, finely chopped
-1 Shallot, finely chopped
-2 Bay Leaves
-1/4 cup Flour
-5 cups Veggie Broth
-2 Cloves Garlic
-2 cups Oat Milk
-2 tbsp Dry Sherry
-2 tsp Tomato Paste
-1/4 tsp Smoked Paprika
-1/8 tsp Cayenne Pepper
-1 cup Full-fat Coconut Milk
-1/2 tbsp Tobasco
-1.5 lbs Lion's Mane Mushroom
1. Shred Lion's Mane mushroom by hand into crab sized pieces. Heat 1 tbsp Ghee in cast iron skillet with lion's mane. Sauté until tender.
2. Place 3 tbsp Ghee in soup pot, add onion, celery, bay leaves, garlic and shallot. Sauté until translucent. Stir in flour. Slowly add veggie broth using a whisk to prevent clumping.
3. Add the roasted oat milk; bring to a simmer. Stir in the sherry, tomato paste, paprika, cayenne, nutmeg, coconut milk and Tabasco and bring to a simmer. Season with salt and pepper, then add the lion's mane; simmer until hot.
4. Cut crusty bread into 1 inch cubes, drizzle with olive oil and garlic. Toast in oven until they start to crisp.
5. Ladle soup into bowl and top with croutons, ENJOY!!