Mushroom-Tomato Bisque



  • 1/2 cup sliced leeks or chopped onion (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • cloves garlic, minced
  • tablespoons butter or margarine
  • 1 1/2 cups sliced mushrooms
  • 1-14 1/2 ounce can diced tomatoes, undrained
  • 1-14 ounce vegetable broth
  • 1/2 cup whipping cream
  • 1/8 teaspoon ground black pepper
  • Sauteed mushrooms, a few fresh basil leaves (optional)
  • In a 3-quart saucepan cook and stir leek, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir about 5 minutes more or until mushrooms are tender. Stir in undrained tomatoes, broth, whipping cream, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
  • Let soup cool slightly. Transfer soup mixture, half at a time, to blender or food processor. Cover and blend or process until smooth. Return all of the soup mixture to saucepan; heat through. To serve, ladle soup into bowls. If desired, top each serving with additional mushrooms. Makes 4 servings.
source: bhg

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