Dairy-free mushroom bisque
1 large carton of button mushrooms, chopped
½ a large onion, chopped
3 cloves garlic
4 sprigs fresh rosemary
3 Tbs olive oil
salt and pepper
1 potato, cubed
4 cups vegetable broth
Preheat the oven to 400 degrees. Place the mushrooms, onion, garlic, and rosemary on a baking sheet. Drizzle with the olive oil and salt and pepper. Toss to coat and then spread in a single layer on the pan. Roast for 25 minutes.
Next in a soup pot boil the cubed potato for 15 minutes in the vegetable broth. When the roasted vegetables are done, throw away the rosemary and pour the rest of the contents into the soup pot with the potato. Simmer for 20 minutes and puree in a blender or food processor. Enjoy!
