Sweet Potato Bisque with mushroom and scallion topping

The sweet potato bisque with mushroom and scallion topping can be made with just about any squash, pumpkin, or potato.

Ingredients:
6 tbsp butter

3 carrots chopped

1 onion chopped

2 garlic cloves

4 cps vegetable stock

.5 cup dry white wine

1 lb sweet potatoes peeled and diced

herb bundle - 30 stems fresh parsley 10 stems fresh thyme

5 oz shiitake mushrooms 

1 cup tomato puree

6 scallions minced

.5 cup heavy cream

salt and pepper

Melt butter, add carrots and onions cook for 10 minutes until onions clear, add garlic and one more minute

Add vegetable stock, wine, sweet potatoes, herb bundle shiitake stems, and tomato puree.  Bring to a boil

then cover and simmer 15-30 minutes

Prepare topping - heat 2 tbsp butter in skillet, add scallions and mushrooms cook 5 minutes until softened.

Use slotted spoon to transfer soup solids to blender, and blend until smooth in batches - only fill the blender 

1/4 of the way full and hold the top down or it will blow off and soup will go everywhere.

Return soup to pot, add cream and heat through.  Serve in bowls and put some topping on the soup.

Some hints: the wine is optional, and I prefer mushroom stock instead of vegetable stock, but choose what you like.  I find with a good stock the herb bundle doesn't add much flavor, so that's optional as well.  I rarely buy tomato puree, I like fire roasted tomatoes, and since you're going to throw it all in the blender, it doesn't mater what state the tomatoes are in - you could probably put fresh in for a great taste as well, just de-seed them first.