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Tomato Mushroom Bisque

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~ Abraham Maslow

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Tomato Mushroom Bisque
Bon Appetit Archives

3 tablespoons olive oil
2 celery stalks, chopped
1 small onion, chopped
1 leek, chopped
1 large shallot, chopped
1 garlic clove, chopped
3/4 pound fresh shiitake mushrooms, stemmed, thinly
sliced (can substitute 3 ounces dried, cover with hot water,
soak 30 minutes)
2 1/2  pounds tomatoes, peeled, seeded, chopped
2 cups chicken stock
3/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon dried thyme, crumbled
1 small bay leaf
Pinch of saffron threads

Heat 2 tablespoons oil in heavy large saucepan. Add celery, onion,
leek, shallot, and garlic and cook until vegetables are translucent,
stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms
and sauté 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.
Purée soup in processor until smooth. Season to taste with salt and
pepper.  (Can be prepared 1 day ahead.)
Heat remaining 1 tablespoon oil in heavy small skillet. Add remaining
1/4 pound mushrooms and sauté 5 minutes. Season to taste with salt
and pepper.  Ladle bisque into serving bowls and garnish with sautéed mushrooms. Serves 8.
 

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