Tomato and mushroom bisque
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | 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 |
| Salt and pepper; to taste | ||
| 1 | cup | Heavy cream |
| Chopped fresh cilantro; optional garnish | ||
Directions
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