| 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 [email protected] Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <[email protected]> on Mar 21, 1998
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