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Shiitake Mushroom-Tomato Bisque

1/2 cup sliced leeks or chopped onion
1/2 cup sliced celery
2 cloves garlic, minced
2 Tablespoons margarine or butter
1 1/2 cups sliced fresh shiitake or other mushrooms
1 16 ounce can tomatoes, cut up
1 1/2 cups chicken broth or vegetable broth
1/4 cup whipping cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
dash pepper
1/2 cup sliced fresh shiitake or other mushrooms (for garnish)
1 tablespoon margarine or butter
fresh dill (optional)

In a large saucepan or Dutch oven cook sliced leeks or chopped
onion, celery, and garlic in the 2 tablespoons margarine or butter
till tender.

Add the 1 1/2 cups mushrooms and cook about 5 minutes more or till
mushrooms are tender. Stir in undrained canned tomatoes, chicken
or vegetable broth, whipping cream, dill and pepper. Bring to
boiling. Reduce heat and simmer, covered for 30 minutes. Cool
mixture slightly.

Place half of the tomatoe mixture in a blender container or food
processor bowl. Cover and blend or process till smooth. Repeat
with remaining tomato mixture. Return all the tomato mixture to
saucepan and heat through.

Meanwhile, in a small skillet cook the 1/2 cup mushrooms in the 1
tablespoon margarine or butter about 5 minutes or till tender. To
serve, ladle bisque into serving bowls. Garnish with cooked
mushrooms and, if desired, additional dill. Makes 4 servings.


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