Shiitake Mushroom-Tomato Bisque
cup sliced celery (1 stalk)
cloves garlic, minced
tablespoons butter or margarine
cups sliced fresh shiitake mushrooms* or other fresh mushrooms
14 1/2 ounce can diced tomatoes, undrained
14 1/2 ounce can chicken broth or vegetable broth
cup whipping cream
teaspoon dried dill weed
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 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