- 3 tablespoons olive oil
- 2 celery stalks, trimmed, chopped
- 1 small onion, chopped
- 1 leek (white and light green parts only), chopped
- 1 large shallot, chopped
- 1 garlic clove, chopped
- 3/4 pound fresh shiitake mushrooms, stemmed, thinly sliced
- 2 1/2 pounds tomatoes, peeled, seeded, chopped
- 2 cups chicken stock or canned broth
- 3/4 cup dry white wine
- 1/2 cup whipping cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme, crumbled
- 1 small bay leaf
- Pinch of saffron threads
- If unavailable, three ounces dried shiitake mushrooms can be substituted. Cover with hot water and soak 30 minutes. Drain. Squeeze out water; cut out stems.
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add celery, onion, leek, shallot and garlic. Cook until vegetables are translucent, stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms and saute 5 minutes. Add tomatoes, chicken stock, wine, cream, lemon juice, thyme, bay leaf and saffron. Bring to boil. Reduce heat and simmer 30 minutes. Discard bay leaf. Puree soup in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Reheat before serving.)
- Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat. Add remaining 1/4 pound mushrooms and sauté 5 minutes. Season to taste with salt and pepper. Ladle bisque into serving bowls and garnish with sautéed mushrooms.