Mushroom-tomato Bisque

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 cup onion, chopped
• 1/2 cup celery, sliced
• 2 garlic cloves, minced
• 3 tablespoons margarine or 3 tablespoons butter
• 2 cups fresh mushrooms, sliced
• 1 (16 ounce) can tomatoes, cut up
• 1 1/2 cups chicken broth
• 1/4 cup whipping cream
• 1 tablespoon fresh dill, snipped
• pepper, just a dash

Recipe

• 1 cook onion, celery and garlic in 2 tablespoons of the margarine or butter in a large saucepan till tender.
• 2 add 1 1/2 cups of the mushrooms and cook 5 minutes or until the mushrooms are tender.
• 3 stir in undrained tomatoes, broth, cream, dill, and dash of pepper.
• 4 bring to boiling; reduce heat, cover, and simmer 30 minutes.
• 5 cool slightly.
• 6 place half the tomato mixture in a blender container or food processor bowl.
• 7 cover and blend or process until smooth and then repeat with remaining mixture.
• 8 return all to saucepan; heat through.
• 9 meanwhile, cook remaining mushrooms in remaining margarine or butter for 5 minutes or until tender.
• 10 ladle soup into 4 bowls and garnish with cooked mushrooms.