Shiitake Mushroom tomato Bisque

In a large saucepan or Dutch oven cook sliced leeks or chopped onion, celery, and garlic in the 2 tablespoons margarine or butter till tender. Add the 1 1/2 cups mushrooms and cook about 5 minutes more or till mushrooms are tender. Stir in undrained canned tomatoes, chicken or vegetable broth, whipping cream, dill and pepper. Bring to boiling. Reduce heat and simmer, covered for 30 minutes. Cool mixture slightly. Place half of the tomatoe mixture in a blender container or food processor bowl. Cover and blend or process till smooth. Repeat with remaining tomato mixture. Return all the tomato mixture to saucepan and heat through. Meanwhile, in a small skillet cook the 1/2 cup mushrooms in the 1 tablespoon margarine or butter about 5 minutes or till tender. To serve, ladle bisque into serving bowls. Garnish with cooked mushrooms and, if desired, additional dill. Makes 4 servings.