Instructions: *If unavailable, three ounces dried shiitake mushrooms can be substituted.

Cover with hot water and soak 30 minutes. Drain. Squeeze out water; cut

out stems.

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add

celery, onion, leek, shallot and garlic. Cook until vegetables are translucent, stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms and saute 5 minutes. Add tomatoes, chicken stock, wine, cream, lemon juice, thyme, bay leaf and saffron. Bring to boil. Reduce heat and simmer 30 minutes. Discard bay leaf. Puree soup in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Reheat before serving.)

Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat. Add remaining 1/4 pound mushrooms and saute 5 minutes. Season to taste with salt and pepper. Ladle bisque into serving bowls and garnish with sauteed mushrooms.

Serves 8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.