Delish!

Hi there,

Well, I made the tomato bisque but I took a few liberties. In culinary school we used to call it black box cooking (or testing) they would give you a bunch of random ingredients and you would have to make something with that in a limited amount of time, I loved it!

Last night I did not have shrimp so I substituted scallops, I did not have a baguette so I cut some French bread into small pieces, I did not have gruyere so I used mozzarella and I did not have any cream so I used a touch of 2% milk.

As I mentioned, I have not made this recipe in a while and after I relooked at it, I changed it up a bit. The only thing to make note of is the 4 tomatoes used for the concasse made just about 2 cups once diced and I used a little less brandy so it didn't over power the soup for the kids, no kids-you may want to go for it! Also, no one in my family (sadly) likes mushrooms and I had some wild shiitake mix left from a recent class so I sauteed them up in a little olive oil and salt and pepper and they were a wonderful addition.

Hope you try and enjoy this recipe, and don't be afraid to make some substitutions that is the fun of cooking! Have a delicious day!