Tomato-Mushroom Bisque

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2		Celery stalks - trimmed, chopped
1		Onion - chopped (small)
1		Leek, white and light green parts only - chopped
1		Shallot - chopped (large)
1		Garlic clove - chopped
3/4 lb	340g / 11oz	Fresh shiitake mushrooms - stemmed, sliced thin
		= (3 oz dried shiitake mushrooms can
		Be substituted) - see * Note
2 1/2 lbs	1135g / 40oz	Tomatoes - peeled, seeded,
		And chopped
2 cups	474ml	Chicken stock or canned broth
3/4 cup	177ml	Dry white wine
1/2 cup	118ml	Whipping cream
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Dried thyme - crumbled
1 teaspoon	5ml	Bay leaf (small)
1		Saffron threads
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Cover with hot water and soak 30 minutes. Drain. Squeeze out water; cut out stems.

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add celery, onion, leek, shallot and garlic. Cook until vegetables are translucent, stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms and saute 5 minutes.

Add tomatoes, chicken stock, wine, cream, lemon juice, thyme, bay leaf and saffron. Bring to boil. Reduce heat and simmer 30 minutes. Discard bay leaf.

Puree soup in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Reheat before serving.)

Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat. Add remaining 1/4 pound mushrooms and saute 5 minutes. Season to taste with salt and pepper. Ladle bisque into serving bowls and garnish with sauteed mushrooms.

This recipe yields 8 servings.

Source:
Bon Appetit, December 1991

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