Shiitake Mushroom-Tomato Bisque

This creamy, tomato-based soup mixture enhances the flavor of fresh shiitake mushrooms. If fresh mushrooms aren't available, soak dried ones in hot water.

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7 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Yields: 4 side-dish servings
  • Prep: 20 mins
  • Cook: 30 mins
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Shiitake Mushroom-Tomato Bisque
Ingredients
1/2
cup sliced leeks or chopped onion (1 medium)
1/2
cup sliced celery (1 stalk)
2
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 cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 47 mg chol.,
  • 607 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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