- In a large saucepan or Dutch oven cook leeks or onion, celery, and garlic in the 3 tablespoons margarine or butter until tender. Add the 3 cups mushrooms and cook about 5 minutes more or until mushrooms are tender.
- Stir in tomatoes, chicken or vegetable broth, whipping cream, dill or dillweed, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Cool mixture slightly.
- In a blender container or food processor bowl place one-fourth of the tomato mixture. Cover and blend or process until smooth. Repeat with remaining tomato mixture. Return all tomato mixture to saucepan and heat through.
- Meanwhile, in a small skillet cook the 1 cup mushrooms in 2 tablespoons margarine or butter until tender.
- To serve, ladle bisque into serving bowls. Garnish with cooked mushrooms and, if desired, fresh dill. Makes 8 side-dish servings.
From the Test Kitchen
Fresh shiitake mushrooms are usually available in autumn. However, if you can't find them, you can substitute dried shiitakes, soaked in hot water and drained. For each cup of the fresh mushrooms, you'll need 2 ounces dried.
Nutrition Facts (Mushroom-Tomato Bisque)
- Per serving:
- 175 kcal ,
- 14 g fat
- (5 g sat. fat ,
- 21 mg chol. ,
- 561 mg sodium ,
- 10 g carb. ,
- 2 g fiber ,
- 5 g pro.