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Sweet Potato Bisque with Shiitake Mushrooms

A home-style Sweet Potato Bisque with Shiitake Mushrooms made with Unsalted Butter, Sweet Potatoes, Tomato Pur E, Heavy Cream More, and Ground White Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 6 tbsp
• 1 lb
• 1 cup
• 1/2 cup
• 1/4 tsp

Method (preview)

1. 1

   Heat 4 tablespoons butter in large saucepan over medium heat.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Discard herb bundle and shiitake stems.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Set aside.

11. 11

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

12. 12

    Purée vegetables until very smooth, adding 1/2 cup stock, if necessary.

13. 13

    Return purée to saucepan and stir to mix.

14. 14

    Add 1/2 cup cream and heat through.

15. 15

    Add white pepper and cayenne.

16. 16

    Adjust seasonings and serve with shiitake-scallion garnish.

17. 17

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