Tomato-Mushroom Bisque

Tomato-Mushroom Bisque Ingredients

3 tb Olive oil	2 c Chicken stock or canned
2 Celery stalks; trimmed,	3/4 c Dry white wine
1 sm Onion; chopped	1/2 c Whipping cream
1 Leek; (white and light green	1 tb Fresh lemon juice
1 lg Shallot; chopped	1 ts Dried thyme; crumbled
1 Garlic clove; chopped	1 sm Bay leaf
3/4 lb Fresh shiitake mushrooms;*	1 pn Saffron threads
2 1/2 lb Tomatoes; peeled, seeded,

Instructions for Tomato-Mushroom Bisque

*If unavailable, three ounces dried shiitake mushrooms can be substituted. Cover with hot water and soak 30 minutes. Drain. Squeeze out water; cut out stems. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add celery, onion, leek, shallot and garlic. Cook until vegetables are translucent, stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms and saute 5 minutes. Add tomatoes, chicken stock, wine, cream, lemon juice, thyme, bay leaf and saffron. Bring to boil. Reduce heat and simmer 30 minutes. Discard bay leaf. Puree soup in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Reheat before serving.) Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat. Add remaining 1/4 pound mushrooms and saut? 5 minutes. Season to taste with salt and pepper. Ladle bisque into serving bowls and garnish with saut?ed mushrooms. 8 Servings Bon App?tit December 1991 Posted to recipelu-digest by Sandy on Feb 25, 1998

Main Ingredient: MushroomsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Chicken Stock	Cream	Garlic
Leek	Lemon	Mushroom	Olive Oil
Onion	Saffron	Shallot	Thyme
Tomato	White Wine

for flavor and categorization

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