 |
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
|
|
How You Make It
|
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.
|
|
|
|