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.
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