*  Exported from  MasterCook Mac  *
               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
 --------  ------------  --------------------------------
   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.