Description
This Dairy Free Creamy Mushroom and Crab Bisque with Tahini packs way more flavor than the old classic, with added protein and mood-boosting vitamins.
Scale
Ingredients
- 3 tablespoons ghee or coconut oil, divided
- 4 cloves garlic minced
- 1-pound sliced cremini mushrooms
- 2 tablespoons fresh thyme leaves minced
- 2 tablespoons white wine vinegar
- 1 teaspoon fine salt
- ½ teaspoon ground black pepper
- Pinch of nutmeg
- 3 cups bone broth
- 2 tablespoons tahini (or sunflower seed butter)
- 1-pound jumbo lump crab meat
- Juice of one lemon
Instructions
- Heat a 6-quart pot over medium heat. When it comes to temperature, add in 2 tablespoons ghee. Once the ghee has melted and begins to brown, add in the garlic, mushrooms and thyme. Sauté until tender, stirring often, about 10 minutes.
- Mix in the salt and black pepper, then deglaze the skillet with the vinegar and stir in the bone broth. Bring to a simmer, and let simmer for 5 minutes. Turn off the heat.
- Carefully transfer the soup to a blender. Add in the tahini and blend until smooth.
- Add the remaining ghee to the pot, heat over medium heat. Add the crab to the pot and the lemon juice, stir here until warmed through.
- Serve the creamy soup into three bowls and pile warm crab into each bowl. Dig in!
Recipe Notes:
You can make this recipe without crab, just omit. It’s still absolutely delicious.
8.6g net carbs per serving
Nutrition
- Serving Size: 1 serving
- Calories: 417
- Fat: 23.6g
- Carbohydrates: 10.6g
- Fiber: 2g
- Protein: 43.4g
