Yield: 1 Servings
|3 tablespoons||Olive oil|
|2||Celery stalks; trimmed, chopped|
|1 small||Onion; chopped|
|1||Leek; (white and light green parts only), chopped|
|1 large||Shallot; chopped|
|1||Garlic clove; chopped|
|¾ pounds||Fresh shiitake mushrooms;* stemmed, thinly sliced|
|2½ pounds||Tomatoes; peeled, seeded, chopped|
|2 cups||Chicken stock or canned broth|
|¾ cup||Dry white wine|
|½ cup||Whipping cream|
|1 tablespoon||Fresh lemon juice|
|1 teaspoon||Dried thyme; crumbled|
|1 small||Bay leaf|
|1 pinch||Saffron threads|
*If unavailable, three ounces dried shiitake mushrooms can be substituted.
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 ½ 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 ¼ pound mushrooms and sauté 5 minutes. Season to taste with salt and pepper. Ladle bisque into serving bowls and garnish with sautéed mushrooms.
Bon Appétit December 1991
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 25, 1998