Rating: 5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 9 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*Tip:

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

Nutrition Facts

193 calories; fat 13g; cholesterol 47mg; saturated fat 8g; carbohydrates 17g; insoluble fiber 2g; protein 3g; sodium 607mg; potassium 157mg; calcium 80.8mg; iron 1.1mg.
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