Tomato-Mushroom Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 medium onion, halved and thinly sliced
- 4.92 ml minced garlic
- 14.79 ml butter or 14.79 ml margarine
- 14.79 ml olive oil
- 946.36 ml sliced fresh mushrooms
- 297.66 g can condensed chicken broth
- 295.73 ml water
- 59.14 ml sweet vermouth or 59.14 ml dry sherry
- 59.14 ml tomato paste
- 1.23-2.46 ml fresh ground black pepper
- fresh grated parmesan cheese
- 29.58 ml snipped fresh basil
directions
- In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
- Add in the mushrooms; stir to combine.
- Cover and cook 5 minutes or until the mushrooms are tender.
- Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
- Bring to a boil; lower heat, cover pot and simmer for 20 minutes.
- Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.
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