Prep 15 mins
Cook 40 mins
My son forgot his lunch today so I brought it to the middle school. While walking down the hall to the office, I smelled this soup and had to ask for the recipe! The cooking teacher said this is what the 8th graders had made. I am posting it here so that I don't lose it! It's originally from a magazine (not sure which one) in the holiday appetizer section, 1996. PS-Yes, of course I told her about Recipezaar!
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, sliced
- 2 garlic cloves, minced
- 3 tablespoons margarine or 3 tablespoons butter
- 2 cups fresh mushrooms, sliced
- 1 (16 ounce) can tomatoes, cut up
- 1 1⁄2 cups chicken broth
- 1⁄4 cup whipping cream
- 1 tablespoon fresh dill, snipped
- pepper, just a dash
- Cook onion, celery and garlic in 2 tablespoons of the margarine or butter in a large saucepan till tender.
- Add 1 1/2 cups of the mushrooms and cook 5 minutes or until the mushrooms are tender.
- Stir in undrained tomatoes, broth, cream, dill, and dash of pepper.
- Bring to boiling; reduce heat, cover, and simmer 30 minutes.
- Cool slightly.
- Place half the tomato mixture in a blender container or food processor bowl.
- Cover and blend or process until smooth and then repeat with remaining mixture.
- Return all to saucepan; heat through.
- Meanwhile, cook remaining mushrooms in remaining margarine or butter for 5 minutes or until tender.
- Ladle soup into 4 bowls and garnish with cooked mushrooms.