Tomato-Mushroom Bisque

• 3 Tbsp. olive oil
• 2 celery stalks, trimmed and chopped
• 1 small onion, chopped
• 1 leek (white and light green parts only), chopped
• 1 large shallot, chopped
• 1 garlic clove, chopped
• 3/4 lb. fresh mushrooms, stemmed and thinly sliced
• 2 1/2 lb. tomatoes, peeled, seeded and chopped
• 2 c. chicken broth
• 3/4 c. white wine
• 1/2 c. whipping cream
• 1 Tbsp. fresh lemon juice
• 1 tsp. thyme
• 1 small bay leaf
• pinch of saffron threads

1. Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat.
2. Add celery, onion, leek, shallot and garlic. Cook 7 minutes.
3. Add 1/2 pound mushrooms and saute 5 minutes.
4. Add tomatoes, chicken stock, wine, cream, lemon, thyme, bay leaf and saffron.
5. Bring to boil.
6. Reduce heat and simmer 30 minutes.

olive oil, celery stalks, onion, only, shallot, garlic, fresh mushrooms, tomatoes, chicken broth, white wine, whipping cream, lemon juice, thyme, bay leaf, threads

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373172 (may not work)