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."
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.)