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INGREDIENTS

3 c Chicken broth
1/2 ts Dried oregano leaves
1 pk (12 ounce) mushrooms sliced
1 Spanish onion diced; (about
2 lg Garlic cloves; pressed
1 c Heavy cream
2/3 c Diced carrots
Chopped fresh cilantro;
2 tb olive oil
salt and pepper ; to taste
1 cn (14 1/2 oz) diced tomatoes

Servings

INSTRUCTIONS

Heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and carrots, and saute until the onion is softened, about 5 minutes. Add the mushrooms and garlic, and toss to combine. Cook, mixing often, until the mushrooms are softened, about 5 minutes. Add the undrained tomatoes, broth, oregano, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 30 minutes. Uncover and, when cool enough to handle, puree in batches in a blender. Return the puree to the pot, stir in the cream, and heat thoroughtly. Garnish with cilantro, if desired. Makes about 6 cups. Compliments of Garrys Home Cookin http://www.netrelief.com/cooking Garry Howard - Cambridge, MA garry@netrelief.com Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" on Mar 21, 1998

NOTES

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Tomato and Mushroom Bisque

3 c Chicken broth 
1/2 ts Dried oregano leaves 
1 pk (12 ounce) mushrooms sliced 
1  Spanish onion diced; (about 
2 lg Garlic cloves; pressed 
1 c Heavy cream 
2/3 c Diced carrots 
  Chopped fresh cilantro; 
2 tb olive oil 
  salt and pepper to taste
1 cn (14 1/2 oz) diced tomatoes

Heat the oil in a Dutch oven or large pot over medium-high heat. Add the  onion and carrots, and saute until the onion is softened, about 5 minutes.  Add the mushrooms and garlic, and toss to combine. Cook, mixing often,  until the mushrooms are softened, about 5 minutes. Add the undrained  tomatoes, broth, oregano, salt, and pepper. Cover and bring to a boil, then  reduce the heat and simmer for 30 minutes. Uncover and, when cool enough to  handle, puree in batches in a blender. Return the puree to the pot, stir in  the cream, and heat thoroughtly. Garnish with cilantro, if desired.    Makes about 6 cups.    Compliments of Garrys Home Cookin http://www.netrelief.com/cooking Garry  Howard - Cambridge, MA garry@netrelief.com    Recipe by: Boston Globe - 3/18/98    Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Mar  21, 1998

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Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 4 Servings

Calories: 134
Calories from Fat: 117 (87%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.6g
Cholesterol 40.8mg		13 %
Sodium 761.2mg		26 %
Potassium 144.1mg		4 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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