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
- 14.79 ml margarine or 14.79 ml butter
- 14.79 ml olive oil or 14.79 ml cooking oil
- 946.36 ml sliced fresh mushrooms
- 591.47 ml water
- 59.14 ml sweet vermouth or 59.14 ml dry sherry
- 59.14 ml tomato paste
- 14.79 14.79 ml chicken bouillon granules or 14.79 ml beef bouillon granules
- 1.23 ml pepper
- 59.14 ml finely shredded parmesan cheese
- 29.58 ml snipped parsley or 29.58 ml 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