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Creamy Portabello Bisque - Raw

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Makes: 4 servings adjust



  • 1 Fresh Portabella Mushrooms, diced
  • 1 tablespoon Nama Shoyu, or Bragg Liquid Aminos
  • 14 cup Extra Virgin Olive Oil

Step 1

Start by marinating your mushroom pieces. Toss them with oil and the Nama Shoyu. Set aside to marinate.


  • 1 cup Raw Brazil Nuts
  • 1 cup Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 1 teaspoon Sea Salt
  • 3 cups Water

Step 2

Blend nuts, oil, garlic, salt and water until smooth.


  • 1 tablespoon Fresh Thyme

Step 3

To serve, pour bisque into four soup bowls. Top each with marinated portabello and thyme.

Step 4

Soup base with toppings will keep to two days. Soup base will keep for four to five days, and toppings will keep for two days in the fridge when stored separately.
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