Tomato And Mushroom Bisque

Course : Bisques
Serves: 4
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2 tablespoons olive oil
1 medium spanish onion diced
2/3 cup diced carrots
12 ounces mushrooms sliced
2 cloves garlic -- pressed
14 1/2 ounces diced tomatoes
3 cups chicken broth
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt and pepper -- to taste
1 cup heavy cream
1/2 teaspoon chopped fresh cilantro -- optional garnish

Preparation / Directions:

Heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and carrots, and saute until the onion is softened, about 5 minutes. Add the mushrooms and garlic, and toss to combine. Cook, mixing often, until the mushrooms are softened, about 5 minutes. Add the undrained tomatoes, broth, oregano, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 30 minutes. Uncover and, when cool enough to handle, puree in batches in a blender. Return the puree to the pot, stir in the cream, and heat thoroughly. Garnish with cilantro, if desired. Makes about 6 cups.


Nutritional Information:

305 Calories (kcal); 30g Total Fat; (86% calories from fat); 5g Protein; 5g Carbohydrate; 82mg Cholesterol; 603mg Sodium

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