Tomato-mushroom Soup With Vermouth

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 3 celery ribs, chopped
• 1 leek, chopped ( part only)
• 1 garlic clove, chopped
• 1/2 lb mushroom, chopped
• 5 cups peeled seeded and chopped tomatoes
• 3 cups chicken stock
• 1 cup whipping cream
• 3/4 cup dry vermouth
• 2 teaspoons tomato paste
• 1/4 teaspoon sugar
• 1 bouquet garni (2 parsley sprigs,1 thyme sprig,1 oregano sprig,1 basil sprig and 1 bay leaf)
• salt & freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/4 lb mushroom, sliced
• 1/2 cup chopped watercress
• snipped fresh chives

Recipe

• 1 heat oil in heavy large saucepan over medium-low heat.
• 2 add celery, leek and garlic and saute until softened, about 7 minutes.
• 3 increase heat to high; add chopped mushrooms and saute until lightly browned, about 5 minutes.
• 4 add tomatoes, stock, cream,vermouth, tomato paste, sugar and bouquet garni.
• 5 season with salt and pepper to taste; bring to boil.
• 6 reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
• 7 discard bouqurt garni; puree soup in blender.
• 8 return to saucepan, keep warm.
• 9 melt butter in small skillet over medium heat.
• 10 add sliced mushrooms and saute until tender, about 5 minutes.
• 11 stir into soup and mix in watercress;adjust seasoning.
• 12 ladle minto bowls and garnish with snipped chives; serve immediately.