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Mushroom Truffle Bisque
Prep Time: 5 minutes cook time:
10 minutes yield: 4 servings
LongHorn Steakhouse serves amazing steaks, but the soup that inspired this recipe is also a hit at its restaurants. This bisque is rich, creamy, and flavorful and tastes fantastic paired with a juicy steak!
2 tablespoons unsalted butter or ghee
4 ounces button mushrooms, sliced
4 ounces baby portobello mushrooms, sliced
½ cup chopped white onions
½ teaspoon fine sea salt
1 clove garlic, minced
2 cups chicken bone broth, homemade or store-bought
1 package cream cheese , softened Diced cooked meat, for garnish 1 teaspoon truffle oil, for drizzling Melt the butter in a stockpot or large saucepan over medium heat. Add the mushrooms and onions and sauté until the onions are translucent, about 4 minutes.
Season with the salt. Add the garlic and sauté for another minute. Remove some of the mushrooms and reserve for garnish.
Add the broth and cream cheese to the pot and heat through. Use an immersion blender to puree the soup. Ladle into serving bowls and garnish each bowl with a few of the reserved mushrooms, some diced cooked meat, and a drizzle of truffle oil, if desired.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.
Prep Time: 5 minutes cook time: 5 minutes yield: 4 servings 2 cups small cauliflower florets, about 1 inch in size
2 tablespoons coconut oil Fine sea salt
Place the cauliflower florets in a food processor. Pulse until you have small pieces of “rice.” In a skillet, heat the oil. When hot, add the riced cauliflower and cook over medium-low heat for 4 minutes, stirring occasionally, or until the cauliflower is soft but not mushy. Season with salt to taste.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly greased sauté pan over medium heat, stirring, for 2 minutes or until warmed through. tip: You can also use the core of the cauliflower for rice, or you can slice the core into ¼-inch-thick sticks and make Steak Fries .