Tomato Mushroom Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 medium onion, halved and thinly sliced and separated into rings
- 1 garlic clove, minced
- 1 tablespoon margarine or 1 tablespoon butter
- 1 tablespoon olive oil or 1 tablespoon cooking oil
- 4 cups sliced fresh mushrooms
- 2 1⁄2 cups water
- 1⁄4 cup sweet vermouth or 1/4 cup dry sherry
- 1⁄4 cup tomato paste
- 1 1 tablespoon chicken bouillon granules or 1 tablespoon beef bouillon granules
- 1⁄4 teaspoon pepper
- 1⁄4 cup finely shredded parmesan cheese
- 2 tablespoons snipped parsley or 2 tablespoons fresh basil
directions
- In a 2-quart saucepan cook onion and garlic in hot margarine or butter and oil about 5 minutes or till onion is tender but not brown.
- Add mushrooms and cover and cook about 5 minutes more or till mushrooms are tender.
- Stir in the water, vermouth or sherry, tomato paste, bouillon granules, and pepper.
- Bring to a boil; reduce heat- Cover and simmer for 20 minutes.
- To serve, ladle soup into individual bowls.
- Sprinkle with Parmesan cheese and parsley or basil.
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RECIPE SUBMITTED BY
BeccaB3c
United States