Tomato Mushroom Soup

"Basically a vegetable soup with mushrooms. Had a bumper crop of tomatoes, and needed to use them up. Everyone seemed to like it, so I decided to post it."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
1hr
Ingredients:
14
Yields:
3 quarts
Serves:
12
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ingredients

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directions

  • In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
  • Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
  • Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
  • Garnish each serving with a dollop of sour cream if desired.

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Reviews

  1. When my husband smacks his lips, then I know we have a 5 star on our hands. I added an extra 2 tomatoes that needed tending to. Made for Photo Tag game. :)
     
  2. Really great soup! I cut the recipe in half since I don't have a lot of mouths to feed. It made the perfect amount for supper tonight and leftovers for lunch tomorrow. I think next time I make this I would still cut the recipe in half for the liquids, but put in the full amounts of veggies. I like thick chunky soups. The flavor was great and it was easy to throw together once I had all the veggies chopped. I have some leftover cooked brown rice in the fridge that I might mix in with it for tomorrows leftovers. A really versatile soup that I'm sure I'll be making again! Thanks for posting! Made for Newest Zaar Tag.
     
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