Tomato-mushroom Soup

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 medium onion, halved and thinly sliced
• 1 teaspoon minced garlic
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon olive oil
• 4 cups sliced fresh mushrooms
• 1 (10 1/2 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1/4 cup sweet vermouth or 1/4 cup dry sherry
• 1/4 cup tomato paste
• 1/4-1/2 teaspoon fresh ground black pepper
• fresh grated parmesan cheese
• 2 tablespoons snipped fresh basil

Recipe

• 1 in a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
• 2 add in the mushrooms; stir to combine.
• 3 cover and cook 5 minutes or until the mushrooms are tender.
• 4 add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
• 5 bring to a boil; lower heat, cover pot and simmer for 20 minutes.
• 6 ladle soup into individual bowls; sprinkle with parmesan cheese and basil.