15 January 2011

Roasted Mushroom Bisque with Turkey

I’ve purchased a lot of recipe books. Well, ok, I have a ton of books in general, but some of them are cookbooks. The problem with gluten free books, or any allergy books is that they aren’t usually low carb. You want a substitution? Great, here’s some more options; try rice flour, corn flour (don’t we eat enough corn?!)… You get the idea. Not very low-carb.

So when I come across simple but delicious looking recipes, I can’t help but make them over. Why should I miss out on good food just because I’m gluten/dairy/carb intolerant?! You shouldn’t either.

Earlier I made some stuffed mushrooms but I didn’t make the second batch like I had planned. The mushrooms weren’t pretty enough to stuff, but they hadn’t gone bad. What to do?

So here is my made over Roasted Mushroom Bisque with Turkey.* It wasn’t a quick dish because I'm a slow-poke. 15 minute recipes? They always turn out to be 30 - 45 minutes. (Why can't I chop faster?!) It’s Saturday so I had time. I bet you could make it ahead of time and enjoy it with a tuna salad on a weeknight. The ideas continue...

Roasted Mushroom Bisque with Turkey

1 carton of button mushrooms, chopped
½ a large onion, chopped
3 gloves garlic
4 sprigs fresh rosemary
salt and pepper
1 carton chicken broth (or homemade 4 cups)
1 bag of frozen cauliflower (or 1 chopped head of cauliflower)
2 TBSP (or more) of butter
2 stalks of celery, chopped

Preheat the oven to 400 degrees. Place the mushrooms, onion, garlic, and rosemary on the sheet. (If you do not have the large onions, use a few small ones, or some onion powder will do. The same with the garlic. I also used dried rosemary. I mean, come on - use what you’ve got.) Drizzle with the EVOO and salt and pepper. Toss to coat and then spread in a single layer on the pan.

The first batch of mushrooms I burned (25 minutes). The second batch I cooked for 15 minutes and they turned out well. You just want them browned a bit. If the edges of the ones in the pan are looking burned you’ve left it in there too long.

Next in a large soup pot put the butter, celery and cauliflower in the pot. Cook the vegetables until soft. Add a little salt for taste. Then pour the broth into the pot and bring to a boil and then simmer (and put a lid on it) until the mushrooms are done.

I like to rinse my turkey breasts off. Then I placed them in a glass pan with some water. When the mushrooms are done add them to the pot. Put the lid back on. Put the turkey in the oven for 30 minutes. 

Once the turkey is done, turn off the pot. Puree the contents of the pot. I did this with a blender and then transferred the contents into another bowl. If I had a hand-held blender I wouldn’t have made such a big miss in the kitchen. Oh well…

Chop up the turkey and serve.

Now for some food porn:

I bet you could season the turkey or use a rotisserie chicken. You could leave it out and use it as a side dish... but once I started I wanted a simple meal. Plus I used up all of the miscellaneous ingredients in the fridge. That always feels awesome.

*The original recipe came from the beautiful book “Cooking for Isaiah.” While all of the recipes I cannot eat because they are high carb, the pictures are stunning. Also, I enjoyed reading about the relationship the author has with her child and food. I too believe you can heal through eating properly. I just hope she doesn’t mind if I keep remaking her recipes!!

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