TOMATO-MUSHROOM BISQUE
Categories Soup/Stew Milk/Cream Food Processor Mushroom Tomato Lunch Saffron White Wine Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add celery, onion, leek, shallot and garlic. Cook until vegetables are translucent, stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms and saute 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. Puree soup in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Reheat before serving.)
- Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat. 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.
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Kablesh Kumar
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry before I can decide if I want to make it.
Dua dua
[email protected]This recipe is a bit too complicated for me. I prefer recipes that are simpler and easier to follow.
Suman Amrita
[email protected]I'm not a big fan of tomato soup, but I'm willing to give this recipe a try. It looks like it might be good.
Arlene Williams
[email protected]This recipe looks amazing! I can't wait to try it.
Haisam Soona
[email protected]I'm always looking for new tomato soup recipes, so I'll definitely be trying this one. Thanks for sharing!
Butt Brother
[email protected]I'm allergic to tomatoes, so I can't try this recipe. It looks delicious though!
Haweti Savage
[email protected]This recipe is a bit too time-consuming for me. I prefer recipes that are quicker and easier to make.
Rakin Ahmed
[email protected]I'm not sure what went wrong, but my soup turned out bland. I followed the recipe exactly, so I'm not sure what happened.
Mohammad Ali
[email protected]This soup is a great way to use up leftover chicken. I always have a few pieces of chicken left over after dinner, and this is a great way to use them up.
Tanzim Masud Labib
[email protected]I'm not a big fan of mushrooms, but I didn't mind them in this soup. The flavor was very subtle.
Manish Sunar
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
April Ann Ellenberg
[email protected]I'm a vegetarian, so I omitted the chicken broth and used vegetable broth instead. The soup was still delicious!
Suwaid Sahabodien
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it always hits the spot.
Tina Joseph
[email protected]I added a few extra cloves of garlic and a pinch of cayenne pepper to give the soup a little more kick.
Maria Simango
[email protected]Loved this recipe! It was so easy to follow and the soup turned out delicious.
Chris Williamson
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a quick lunch at home.
MAY BE FADII
[email protected]I'm not usually a fan of tomato soup, but this recipe changed my mind. The combination of tomatoes, mushrooms, and cream was perfect.
Santo Cale Soykat
[email protected]This tomato mushroom bisque was a hit with my family! It was creamy, flavorful, and packed with veggies. I especially loved the addition of the mushrooms, which gave the soup a nice earthy flavor.