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SHIITAKE MUSHRROM-TOMATO BISQUE
What You Need
• 1 CUP LEEKS, SLICED
• 1 CUP CELERY, SLICED
• 4 CLOVES GARLIC, MINCED
• 3 TBSP BUTTER
• 3 CUPS SHIITAKE MUSHROOMS, SLICED
• 28 OZ CAN DICED TOMATOES
• 3 CUPS VEGETABLE BROTH
• ½ CUP WHIPPING CREAM
• 2 TBSP FRESH DILL
• 1/8 TSP PEPPER

GARNISH
• SHIITAKE MUSHROOMS, SLICED
• FRESH DILL

IN A LARGE SAUCEPAN OR DUTCH OVEN COOK LEEKS, CELERY AND GARLIC IN THE BUTTER UNTIL TENDER. ADD THE 3 CUPS OF MUSHROOMS AND COOK ABOUT 5 MINUTES MORE OR UNTIL MUSHROOMS ARE TENDER. STIR IN TOMATOES, BROTH, WHIPPING CREAM, DILL & PEPPER. BRING TO A BOIL; REDUCE HEAT. SIMMER, COVERED FOR ABOUT 30 MINUTES. COOL MIXTURE SLIGHTLY. IN A BLENDER OR FOOD PROCESSOR BOWL, PLACE ONE-FOURTH OF THE TOMATO MIXTURE. COVER AND PROCESS UNTIL SMOOTH. REPEAT WITH REMAINING TOMATO MIXTURE. RETURN ALL TOMATO MIXTURE INTO SAUCEPAN AND HEAT THROUGH. MEANWHILE, IN A SMALL SKILLET COOK THE REMAINING MUSHROOMS IN BUTTER UNTIL TENDER. TO SERVE, LADLE BISQUE INTO SERVING BOWLS. GARNISH WITH COOKED MUSHROOMS AND FRESH DILL.


  

  
 
 
 
 
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