Cream of Tomato Bisque Garnished with Caramelized Mushrooms

Servings:

8 servings

Quantity

Ingredients

3 tablespoons

Extra-virgin olive oil

3 tablespoons

Unsalted butter

½ cup

Brown onion, finely chopped

2 tablespoons

Garlic clove, finely chopped

¼ cup

Shallots, finely chopped

1 teaspoon

Fresh thyme, chopped

2, 24.28 ounce cans

Carmelina ‘e…San Marzano^® Italian Tomato Puree (Passata)

1 cup

Vegetable broth

To taste

Kosher salt

To taste

Black pepper

1 cup

Heavy cream

1 pound

Mushrooms (Shitake), sliced

In a large saucepan, gently heat oil and butter. Add onion, garlic and shallots to saucepan, and sauté ingredients on medium heat until they are soft and translucent; about 5 to 7 minutes. Add fresh thyme and Carmelina ‘e…San Marzano^® Italian Tomato Puree (Passata). Bring to a boil and stir in vegetable broth. Return to a simmer and continue to cook for 30 minutes; season to taste with salt and pepper. Add heavy cream and continue to simmer for 10 more minutes being careful not to boil. In a sauté pan, cook mushrooms until they become crispy. Ladle soup into serving bowls, garnish with mushrooms and serve. Mangia and enjoy!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.™