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Mushroom-Tomato Bisque Recipe

Staff Writer
Shiitake Mushrooms
Better Homes and Gardens

Shiitake Mushrooms

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."

Deliver Ingredients


  • 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.)

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.