Mushroom-Tomato Bisque Recipe
Daily Value: 21%
|Folic Acid (B9)||62µg||15%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
A silky-smooth and tasty soup that's perfect for cold winter evenings. This recipe can also be used as a side dish to accompany a roast or another main course.
Adapted from "Better Homes and Gardens New Cookbook."
- 4 ounces fresh shiitake mushrooms or
- other mushrooms
- ½ cup sliced leeks or chopped onion
- ½ cup sliced celery (1 stalk)
- 2 cloves garlic, minced
- 2 tablespoons butter or margarine
- One 14.5-ounce can diced tomatoes, undrained
- One 14-ounce can chicken broth
- ½ cup whipping cream
- 1/2 teaspoon dried dillweed
If using shiitake mushrooms, remove stems from mushrooms (see photo to the right), then slice
mushrooms and set aside.
In a large saucepan cook leeks, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir for 5 minutes or until mushrooms are tender. Stir in undrained diced tomatoes, broth, whipping cream, dillweed, and ₁⁄₈ teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Cool mixture slightly.
Using a handheld immersion blender, blend soup mixture until nearly smooth and heat through. (Or let soup cool slightly. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return soup to saucepan; heat through.)
Prep Time: 20 minutes
Cook Time: 30 minutes
PER 1 CUP: 193 cal., 13 g total fat (8 g sat. fat, 0 g trans fat),
47 mg chol., 605 mg sodium, 17 g carbo., 2 g fiber, 3 g pro.