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