Mushroom-Tomato Bisque

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.