Mushroom-Tomato Bisque

Ingredients

• 1/2 cup onion, chopped
• 1/2 cup celery, sliced
• 2 garlic cloves, minced
• 3 tablespoons margarine or butter
• 2 cups fresh mushrooms, sliced
• 1 (16 ounce) can tomatoes, cut up
• 1 1/2 cups chicken broth
• 1/4 cup whipping cream
• 1 tablespoon fresh dill, snipped
• pepper, just a dash

Directions

1. 1

   Cook onion, celery and garlic in 2 tablespoons of the margarine or butter in a large saucepan till tender.

2. 2

   Add 1 1/2 cups of the mushrooms and cook 5 minutes or until the mushrooms are tender.

3. 3

   Stir in undrained tomatoes, broth, cream, dill, and dash of pepper.

4. 4

   Bring to boiling; reduce heat, cover, and simmer 30 minutes.

5. 5

   Cool slightly.

6. 6

   Place half the tomato mixture in a blender container or food processor bowl.

7. 7

   Cover and blend or process until smooth and then repeat with remaining mixture.

8. 8

   Return all to saucepan; heat through.

9. 9

   Meanwhile, cook remaining mushrooms in remaining margarine or butter for 5 minutes or until tender.

10. 10

    Ladle soup into 4 bowls and garnish with cooked mushrooms.