NOTE FROM EVA: This recipe is my own, which means you are welcome to share it with your friends, on the internet, with your family. I would love to see you pass it around. But please, do give me credit and use the quick blurb right below the recipe.
I tried a soup over at the Present Moment Cafe in Jacksonville several months ago that featured lobster mushrooms, and it was just delicious. Although this soup is quite different from the one I tried, theirs was the inspiration when I saw lobster mushrooms at Native Sun in Jacksonville. Native Sun has a fabulous selection of mushrooms and hot peppers at their Baymeadows location, for those of you in the Jax area. 
EQUIPMENT
Vita-Mix or other blender
Knife
Cleaver (to open young Thai coconut)
Squirt Bottle
BISQUE INGREDIENTS
1/2 cup sun-dried tomatoes, soaked in 1 cup warm water
1/2 oz. dried lobster mushrooms, soaked in 1/4 cup warm water
1 cup young Thai coconut meat
1 cup soaked cashews
1/2 red bell pepper
1/2 cup red onion
1 stalk celery
1 1/2 tsp. lemon juice
1 tsp. sea salt
1/2 cup water
GARLIC CRÉME INGREDIENTS
1 cup soaked cashews
2 cloves garlic
1/2 tsp. sea salt
1 tsp. lemon juice
1/2 cup water
TOPPINGS
Swirled Garlic Créme
1 Tbsp. chopped (unsoaked) lobster mushrooms
1 Tbsp. finely diced (unsoaked) sundried tomatoes
INSTRUCTIONS
1/ Blend all bisque ingredients until smooth and warm.
2/ Separately, blend all Garlic Créme ingredients until smooth.
3/ Add a swirl of Garlic Créme, then use a spoon or the tip of a knife to swirl it artistically as desired. Add the chopped toppings on top of the créme.
HABIT BUILDERS
* Keep the Garlic Créme on hand to top on any savory soup or dish with a darker color. The contrast is part of what makes it so appealing to the eye.
————–
PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? You can, as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!
————–
ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the bisque in some way!
Have you tried this soup with other mushrooms ( shitake, eg)? I realize one could no longer call it “lobster” bisque. I’m just wondering about the outcome before I try to replicate it with a medicinal mushroom. ALso, Is is really OK to eat mushrooms unheated? Thank you for a MOST original recipe!
Hi Lynette! The mushrooms are packaged and have been dehydrated, so have already been heated to some degree. It is actually OK to eat unheated mushrooms, but the fact that they have been heated enough to be dried (which also means they can be ordered online) means these are “raw” in the sense that they are not heated above 118 degrees but are not untouched.
I don’t see any reason you wouldn’t have great results with another type of mushroom, but it will not have the lobster-like flavor. This recipe is truly shocking in that it tastes almost like a TRUE lobster bisque!!
Do let me know what you do and the results you have!! Would looove to hear if you do change it up.
AH, and I should note that I have created another recipe using Oyster mushrooms which created the oyster-like flavor for that one!!
xxo Eva
uncook mushrooms are delish… this looks great! I can’t wait to see more recipes!
Hey hey Momma! Thanks for stopping by. Always glad to share them with ya!
xxo~Eva
I have researched several vegan recipes and they all relied on cashews to give them a creamy thickener. Do you know that cashews are in the poison ivy family, and if not husked properly can give you a bad rash if you are sensitive to poison ivy? The people who work in the cashew processing plants have terrible health problems…this is not a food I would use often, if at all.
Hey Janet — I haven’t had any problems — but that is GREAT info in case someone else (like yourself) has any sensitivities. I find that I am sensitive to larger quantities of garlic, onions, cacao, etc. And I hear about so many varying food sensitivities. It’s SO important to have an open mind that all food is not made for all people, and to be aware and in touch when something is not working.
Thanks a million for stopping by and sharing that.
xxo~Eva
Wow! This soup sounds amazing! I will definitely have to try it! I think my whole family will love it:)
Oh it’s so good!!! I hope you love it!! <3
Thank you Eva I will save this for a special ocassion like first time I can find lobster mushrooms lol…..in fact neither I or my husband have heard about this type of mushroom…so perhaps he will be more intrested in this soup….thanks for shareing this!! It sounds delicious!