Shiitake Mushroom-Tomato Bisque

MAKES: 4 SERVINGS
MAKES: 4 SIDE-DISH SERVINGS
PREP: 20 MINS
COOK: 30 MINS

 

 

 

 


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 1/2 ounce can diced tomatoes, undrained

1 14 1/2 ounce can chicken broth or vegetable broth

1/2 cup whipping cream

1/2 teaspoon dried dill weed

1/8 teaspoon ground black pepper

Sauteed mushrooms (optional)


Directions
  1. In a 3-quart saucepan cook and stir leeks, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir about 5 minutes more or until mushrooms are tender. Stir in tomatoes, broth, whipping cream, dill weed, 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 a 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.
From the Test Kitchen
*TIP:

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


Nutrition Facts (Shiitake Mushroom-Tomato Bisque)

Per serving: 193 kcal , 13 g fat (8 g sat. fat , 47 mg chol. , 607 mg sodium , 17 g carb. , 2 g fiber , 3 g pro.