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Tomato Mushroom Bisque

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La Belle Cuisine

Tomato Mushroom Bisque
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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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