Tomato and mushroom bisque

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Spanish onion diced; (about 2 cups)
⅔ cup Diced carrots
1 pack (12 ounce) mushrooms sliced ; (about 6 cups)
2 larges Garlic cloves; pressed
1 can (14 1/2 oz) diced tomatoes
3 cups Chicken broth
½ teaspoon Dried oregano leaves
\N \N Salt and pepper; to taste
1 cup Heavy cream
\N \N Chopped fresh cilantro; optional garnish

Heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and carrots, and saute until the onion is softened, about 5 minutes.

Add the mushrooms and garlic, and toss to combine. Cook, mixing often, until the mushrooms are softened, about 5 minutes. Add the undrained tomatoes, broth, oregano, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 30 minutes. Uncover and, when cool enough to handle, puree in batches in a blender. Return the puree to the pot, stir in the cream, and heat thoroughtly. Garnish with cilantro, if desired.

Makes about 6 cups.

Compliments of Garry's Home Cookin' Garry Howard - Cambridge, MA garry@...

Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <garry@...> on Mar 21, 1998

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