This tomato soup was served at the most movie-esque and gorgeous wedding receptions I have ever been to...and I've been craving it ever since. Luckily, the chef gave me the recipe and I just can't keep it from the world. Delicious!
1 cup sliced leeks or chopped onion
1 cup sliced celery
4 cloves minced garlic
3 Tbsp butter
3 cups sliced fresh shiitake or other mushrooms*
2-16 oz cans tomatoes, undrained and cut up
3 cups chicken broth or vegetable broth
1/2 cup whipping cream**
2 Tbsp snipped fresh dill or 2 tsp dried dill weed
1/8 tsp pepper
1 more cup sliced fresh shiitake or other mushrooms
2 Tbsp butter
Fresh dill (optional)
Place leeks/onion, celery, garlic, and 3 Tbsp butter in a large saucepan and cook until tender. Add the 3 cups mushrooms and cook until they are tender, too.
Stir in tomatoes, broth, whipping cream, dill, and pepper. Bring to a boil, reduce heat, and simmer covered for about 30 minutes. Cool mixture slightly.
Place 1/4 of the tomato mixture in a blender and blend until smooth. Repeat with the remaining tomato mixture 1/4 at a time and then return it all to saucepan and heat thoroughly.
Meanwhile, put the 1 extra cup of mushrooms in a small skillet with 2 Tbsp butter and cook until tender. Serve tomato bisque with sauteed mushrooms on top as a garnish with a bit of dill.
* For those who don't love mushrooms, this soup does NOT taste mushroomy. The mushrooms just add a denser flavor.
**I use skim milk and it still tastes the same.
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