| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Bisque, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Spanish onion diced; (about 2 cups) |
| 2/3 |
c |
Diced carrots |
| 1 |
pk |
(12 ounce) mushrooms sliced ; (about 6 cups) |
| 2 |
lg |
Garlic cloves; pressed |
| 1 |
cn |
(14 1/2 oz) diced tomatoes |
| 3 |
c |
Chicken broth |
| 1/2 |
ts |
Dried oregano leaves |
|
|
Salt and pepper; to taste |
| 1 |
c |
Heavy cream |
|
|
Chopped fresh cilantro; optional garnish |
INSTRUCTIONS
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 thoroughtly. Garnish with cilantro, if desired.
Makes about 6 cups.
Compliments of Garry's Home Cookin' http://www.netrelief.com/cooking Garry
Howard - Cambridge, MA garry@netrelief.com
Recipe by: Boston Globe - 3/18/98
Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Mar
21, 1998
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