Ingredients
- 1 1/2 cups sliced fresh Shiitake Mushrooms (remove and discard stems prior to slicing)
- 1/2 cup sliced leeks or chopped onion (1 medium)
- 1/2 cup sliced celery (1 stalk)
- 2 cloves garlic, minced
- 2 tablespoons butter or margarine
- 40g can diced tomatoes, undrained
- 40g can chicken broth or vegetable broth
- 1/2 cup whipping cream
- 1/2 teaspoon dried dill weed
- 1/8 teaspoon ground black pepper
Directions
- In a 3-quart saucepan cook and stir leeks, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir about 5 minutes more or until mushrooms are tender. Stir in tomatoes, broth, whipping cream, dill weed, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
- Let soup cool slightly. Transfer soup mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. (Or use an immersion blender.) Return all of the soup mixture to saucepan; heat through. To serve, ladle soup into bowls. If desired, top each serving with additional mushrooms.