Tomato-Mushroom Soup With Vermouth

Submitted by Leslie in Texas

"Make this in the summer when the tomatoes are at their peak! Originally from a May 1987 issue of Bon Appetit in the "Cooking for Friends" section."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 6

ingredients

• 2 tablespoons vegetable oil
• 3 celery ribs, chopped
• 1 leek, chopped (white part only)
• 1 garlic clove, chopped
• 1⁄2 lb mushroom, chopped
• 5 cups peeled seeded and chopped tomatoes
• 3 cups chicken stock
• 1 cup whipping cream
• 3⁄4 cup dry vermouth
• 2 teaspoons tomato paste
• 1⁄4 teaspoon sugar
• 1 bouquet garni (2 parsley sprigs,1 thyme sprig,1 oregano sprig,1 basil sprig and 1 bay leaf)
• salt & freshly ground black pepper
• 1 tablespoon unsalted butter
• 1⁄4 lb mushroom, sliced
• 1⁄2 cup chopped watercress
• snipped fresh chives

directions

1. Heat oil in heavy large saucepan over medium-low heat.
2. Add celery, leek and garlic and saute until softened, about 7 minutes.
3. Increase heat to high; add chopped mushrooms and saute until lightly browned, about 5 minutes.
4. Add tomatoes, stock, cream,vermouth, tomato paste, sugar and bouquet garni.
5. Season with salt and pepper to taste; bring to boil.
6. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
7. Discard bouqurt garni; puree soup in blender.
8. Return to saucepan, keep warm.
9. Melt butter in small skillet over medium heat.
10. Add sliced mushrooms and saute until tender, about 5 minutes.
11. Stir into soup and mix in watercress;adjust seasoning.
12. Ladle minto bowls and garnish with snipped chives; serve immediately.