Tomato-Mushroom Bisque Recipe

Name: Tomato-Mushroom Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3/4 pound fresh shiitake mushrooms,* stemmed, thinly sliced; 2 1/2 pounds tomatoes, peeled, seeded, chopped; 2 cups chicken stock or canned broth; 3/4 cup dry white wine; 1/2 cup whipping cream; 1 tablespoon fresh lemon juice; 1 teaspoon dried thyme, crumbled; 1 small bay leaf; Pinch of 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.

Servings: persons

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
3/4 pound fresh shiitake mushrooms,* stemmed, thinly sliced
2 1/2 pounds tomatoes, peeled, seeded, chopped
2 cups chicken stock or canned broth
3/4 cup dry white wine
1/2 cup whipping cream
1 tablespoon fresh lemon juice
1 teaspoon dried thyme, crumbled
1 small bay leaf
Pinch of 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.

1
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
2
Add celery, onion, leek, shallot and garlic.
3
Cook until vegetables are translucent, stirring occasionally, about 7 minutes.
4
Add 1/2 pound mushrooms and saute 5 minutes.
5
Add tomatoes, chicken stock, wine, cream, lemon juice, thyme, bay leaf and saffron.
6
Bring to boil.
7
Reduce heat and simmer 30 minutes.
8
Discard bay leaf.
9
Puree soup in processor until smooth.
10
Season to taste with salt and pepper.
11
(Can be prepared 1 day ahead.
12
Refrigerate.
13
Reheat before serving.)
14
Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat.
15
Add remaining 1/4 pound mushrooms and saute 5 minutes.
16
Season to taste with salt and pepper.
17
Ladle bisque into serving bowls and garnish with sauteed mushrooms.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 celery stalks, trimmed, chopped, 1 small onion, chopped, 1 leek (white and light green parts only), chopped, and more.

Yes, Tomato-Mushroom Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Mushroom Bisque

How did you like this recipe?

Frequently Asked Questions