Mushroom-Tomato Bisque
Recipe from Better Homes and Gardens

Tomato soup takes on a sophisticated note when it's made with shiitake mushrooms and whipping cream.


Mushroom-Tomato Bisque


by 1  person


read comments


add your rating
add a comment

Total Time: 55 mins
Servings: Makes 8 side-dish servings.
See More Better Homes and Gardens Recipes
Ingredients
 
savings in
change zip
 
  • 1  cup  sliced leeks or chopped onionOn Sale
  • 1  cup  sliced celeryOn Sale
  • 4  cloves  garlic, mincedOn Sale
  • 3  tablespoons  margarine or butterOn Sale
  • 3  cups  sliced fresh shiitake* or other mushroomsOn Sale
  • 2  14-1/2-ounce cans  tomatoes, undrained and cut upOn Sale
  • 3  cups  chicken broth or vegetable brothOn Sale
  • 1/2  cup  whipping creamOn Sale
  • 2  tablespoons  snipped fresh dill or 2 teaspoons dried dillweedOn Sale
  • 1/8  teaspoon  pepperOn Sale
  • 1  cup  sliced fresh shiitake* or other mushroomsOn Sale
  • 2  tablespoons  margarine or butterOn Sale
  •     Fresh dill (optional)On Sale
add ingredients to list

Directions
1.
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.
2.
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.
3.
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.
4.
Meanwhile, in a small skillet cook the 1 cup mushrooms in 2 tablespoons margarine or butter until tender.
5.
To serve, ladle bisque into serving bowls. Garnish with cooked mushrooms and, if desired, fresh dill. Makes 8 side-dish servings.

Note
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 information
Calories 175, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 21 mg, Sodium 561 mg, Carbohydrate 10 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 20%, Vitamin C 31%, Calcium 7%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
How to Make Tomato Soup
Knowing how to make tomato soup is one of those skills every home cook should have -- canned tomato soup don't hold a candle to the flavor and texture of homemade, and it's ridiculously simple to make. The reason this recipe is extra easy is because it uses canned tomatoes, so there's no fretting over what type of tomato to use, or whether the tomatoes are at peak ripeness (in fact, canned tomatoes often have better flavor than what you'll find in the produce section during much of the year).

Recommended Recipe:
Vegetable Chowder
Vegetable Chowder

This rich, creamy chowder, filled with corn and zucchini, makes plenty for a crowd. Bring it to your next potluck.

See Recipe

More Great Recipe Ideas from Better Homes and Gardens