Sweet Potato Bisque with Shiitake Mushrooms

Recipe By : Vegetarian Times, October 2002
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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6 tablespoons unsalted butter
3 medium carrots — peeled and diced
1 large yellow onion — peeled and chopped
2 large cloves garlic — minced
4 cups vegetable stock
3/4 cup dry white wine
1 pound sweet potatoes
–peeled and cut into 1/2″ dice
1 herb bundle
–about 30 stems fresh parsley
–and 6-10 stems fresh thyme
5 ounces shiitake mushrooms
–wiped clean
–stems and caps separated
1 cup tomato purée
6 scallions
–trimmed and finely minced
1/2 cup heavy cream — more to taste
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne — or to taste
Salt and freshly ground black pepper — to taste

1. Heat 4 tablespoons butter in large saucepan over medium heat. Add
carrots and onions and cook, stirring occasionally, for 15 minutes or
until onions are translucent. Remove from heat, add garlic and cook,
stirring constantly, just until garlic releases its fragrance.

2. Add vegetable stock, wine, sweet potatoes, herb bundle, shiitake
stems and tomato purée and bring to a boil. Cover, reduce heat to low
and cook 30 minutes, or until potatoes and carrots are soft. Discard
herb bundle and shiitake stems.

3. Meanwhile, prepare topping: Heat remaining butter in skillet over
medium heat. Add scallions and cook for 2 to 5 minutes, or until
softened. Dice shiitake caps, add to skillet, and cook and stir until
tender, about 3 minutes. Set aside.

4. Use slotted spoon to transfer solids from saucepan to bowl of food
processor, reserving cooking liquid. Purée vegetables until very
smooth, adding 1/2 cup stock, if necessary. Return purée to saucepan
and stir to mix. Add 1/2 cup cream and heat through. Add white pepper
and cayenne. Adjust seasonings and serve with shiitake-scallion garnish.

Wine Suggestions
If you’re in the mood for a red wine, go for Pinot Noir. Otherwise,
choose a white wine with low enough acidity to meet the creaminess of
the soup, but with enough fruit to highlight the earthiness of the
tubers and fungus. Try Trimbach Pinot Blanc.

PER serving: 290 CAL; 4 G PROT; 19 G TOTAL FAT ( 12 SAT. FAT) ; 24 G
CARB.; 60 MG CHOL; 200 MG SOD.; 4 G FIBER.

MC formatted by Jamie R

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Per serving (excluding unknown items): 486 Calories; 23g Fat (42% calories from
fat); 9g Protein; 62g Carbohydrate; 62mg Cholesterol; 1142mg Sodium

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

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