Mushroom-Tomato Bisque - cooking recipe

Ingredients

1/2 cup onion, chopped
1/2 cup celery, sliced
2 garlic cloves, minced
3 tablespoons margarine or 3 tablespoons butter
2 cups fresh mushrooms, sliced
1 (16 ounce) can tomatoes, cut up
1 1/2 cups chicken broth
1/4 cup whipping cream
1 tablespoon fresh dill, snipped
pepper, just a dash

Preparation

Cook onion, celery and garlic in 2 tablespoons of the margarine or butter in a large saucepan till tender.
Add 1 1/2 cups of the mushrooms and cook 5 minutes or until the mushrooms are tender.
Stir in undrained tomatoes, broth, cream, dill, and dash of pepper.
Bring to boiling; reduce heat, cover, and simmer 30 minutes.
Cool slightly.
Place half the tomato mixture in a blender container or food processor bowl.
Cover and blend or process until smooth and then repeat with remaining mixture.
Return all to saucepan; heat through.
Meanwhile, cook remaining mushrooms in remaining margarine or butter for 5 minutes or until tender.
Ladle soup into 4 bowls and garnish with cooked mushrooms.