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Sweet Potato Bisque with Shiitake Mushrooms

Sweet Potato Bisque with Shiitake Mushrooms is built on Unsalted Butter, Carrots, Yellow Onion, Garlic, and Vegetable Stock. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 tbsp
• 3
• 1
• 2
• 4 cup
• 3/4 cup
• 1 lb
• 5 oz
• 1 cup
• 6
• 1/2 cup
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Carrots and onions and cook, stirring occasionally, for 15 minutes or until onions are translucent.

2. 2

   Remove from heat, add garlic and cook, stirring constantly, just until garlic releases its fragrance.

3. 3

   Add vegetable stock, wine, sweet potatoes, herb bundle, shiitake stems and tomato pur�e and bring to a boil.

4. 4

   Cover, reduce heat to low and cook 30 minutes, or until potatoes and carrots are soft.

5. 5

   Discard herb bundle and shiitake stems.

6. 6

   Meanwhile, prepare topping: Heat remaining butter in skillet over medium heat.

7. 7

   Add scallions and cook for 2 to 5 minutes, or until softened.

8. 8

   Dice shiitake caps, add to skillet, and cook and stir until tender, about 3 minutes.

9. 9

   Set aside.

10. 10

    Use slotted spoon to transfer solids from saucepan to bowl of food processor, reserving cooking liquid.

11. 11

    Pur�e vegetables until very smooth, adding 1/2 cup stock, if necessary.

12. 12

    Return pur�e to saucepan and stir to mix.

13. 13

    Add 1/2 cup cream and heat through.

14. 14

    Add white pepper and cayenne.

15. 15

    Adjust seasonings and serve with shiitake-scallion garnish.

16. 16

    If you're in the mood for a red wine, go for Pinot Noir.

17. 17

    Try Trimbach Pinot Blanc.

18. 18

    CARB.; 60 MG CHOL; 200 MG SOD.; 4 G FIBER.

19. 19

    NOTES: The earthy flavors of wild mushrooms add depth and richness to this creamy soup.