Tomato Garlic Mushroom Soup

Submitted by KristiJoy

"I found this in a TOH Quick Cooking July/August 2004 issue and adapted it to our tastes. We really like it. It's good as an appetizer or paired with a sandwich or salad at lunchtime."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 cup sliced fresh mushrooms
• 2 tablespoons chopped onions
• 8 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 3 tablespoons flour
• 2 cups chicken broth
• 2 cups chopped seeded tomatoes or 2 cups diced tomatoes
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon sugar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper

directions

1. In a large saucepan, saute the mushrooms, onion and garlic in oil until tender; remove with a slotted spoon an set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through.