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Portobello Mushroom and Tomato Bisque

Portobello Mushroom and Tomato Bisque

Ingredients:

Portobello Mushroom and Tomato Bisque

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/2 cup sliced celery
  • 2 cloves garlic, peeled and minced
  • 1 1/2 cups fresh Portobello mushrooms, thinly sliced with stems removed
  • 1 sprig fresh rosemary
  • 1 (14.5-ounce) can whole tomatoes, include liquid
  • 1 (14-ounce) can low-sodium chicken broth
  • 1/8 teaspoon ground black pepper
  • 1/2 cup heavy cream

Directions:

  1. In a large pot, melt butter over medium high.
  2. Add onions, celery, and garlic; cook until tender.
  3. Add mushrooms; cook and stir another 5 minutes or until mushrooms are soft.
  4. Stir in rosemary, tomatoes, broth and pepper.
  5. Bring to a boil; reduce heat.
  6. Simmer, covered, for 30 minutes.
  7. Remove soup from heat to cool.
  8. Remove rosemary sprig and transfer soup mixture, half at a time, to blender or food processor.
  9. Cover and blend or process until smooth (or use an immersion blender).
  10. Return soup mixture to pot; add cream and heat through over medium heat.
  11. Serve immediately.

Makes 4 servings.

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