Mushroom-Tomato Bisque

• 
• 1/2 cup sliced leeks or chopped onion (1 medium)
• 1/2 cup sliced celery (1 stalk)
• 2 cloves garlic, minced
• 2 tablespoons butter or margarine
• 1 1/2 cups sliced mushrooms
• 1-14 1/2 ounce can diced tomatoes, undrained
• 1-14 ounce vegetable broth
• 1/2 cup whipping cream
• 1/8 teaspoon ground black pepper
• Sauteed mushrooms, a few fresh basil leaves (optional)

• In a 3-quart saucepan cook and stir leek, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir about 5 minutes more or until mushrooms are tender. Stir in undrained tomatoes, broth, whipping cream, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
• Let soup cool slightly. Transfer soup mixture, half at a time, to blender or food processor. Cover and blend or process until smooth. Return all of the soup mixture to saucepan; heat through. To serve, ladle soup into bowls. If desired, top each serving with additional mushrooms. Makes 4 servings.

source: bhg