Shitake Mushroom-Tomato Bisque

By spietzsch

Ingredients

• 1/2 cup sliced leeks or chopped onion (1 medium)
• 1/2 cup sliced celery (1 stalk)
• 2 cloves garlic, minced
• 2 tablespoons butter or margarine
• 1-1/2 cups sliced fresh shiitake mushrooms* or other fresh mushrooms
• 1 14.5-ounce can diced tomatoes, undrained
• 1 14-ounce can chicken broth or vegetable broth
• 1/2 cup whipping cream
• 1/2 teaspoon dried dillweed
• 1/8 teaspoon ground black pepper
• Sauteed mushrooms (optional)

Preparation

Step 1

1. In a 3-quart saucepan cook and stir leek, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir about 5 minutes more or until mushrooms are tender. Stir in undrained tomatoes, broth, whipping cream, dillweed, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

2. Let soup cool slightly. Transfer soup mixture, half at a time, to blender or food processor. Cover and blend or process until smooth. (Or use an immersion blender.) Return all of the soup mixture to saucepan; heat through. To serve, ladle soup into bowls. If desired, top each serving with additional mushrooms.

3. Note: If using shiitake mushrooms, remove and discard tough stems before slicing.