Tomato-Mushroom Soup

Submitted by ratherbeswimmin

"This is good served over buttered and toasted French bread slices."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 2

ingredients

• 1 medium onion, halved and thinly sliced
• 1 teaspoon minced garlic
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon olive oil
• 4 cups sliced fresh mushrooms
• 1 (10 1/2 ounce) can condensed chicken broth
• 1 1⁄4 cups water
• 1⁄4 cup sweet vermouth or 1/4 cup dry sherry
• 1⁄4 cup tomato paste
• 1⁄4 - 1⁄2 teaspoon fresh ground black pepper
• fresh grated parmesan cheese
• 2 tablespoons snipped fresh basil

directions

1. In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
2. Add in the mushrooms; stir to combine.
3. Cover and cook 5 minutes or until the mushrooms are tender.
4. Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
5. Bring to a boil; lower heat, cover pot and simmer for 20 minutes.
6. Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.

Reviews

[Michelle S.]

This was very good and quick to boot! I followed directions to a "t", using dry sherry. I did add a little milk at the end to make it a little creamier which I liked. I floated little garlic toasts in the bowl and tossed with freshly grated Parmesan. Made an excellent lunch on a cool day!

 

[Jill4man]

Very good soup!! We love soup in our house and this was no exception...and so easy. The only thing I changed was added a little bit of heavy whipping cream at the end for a Creamy Tomato Mushroom Soup!

 

[Laylagirl]

My husband made this for me when I was feeling under the weather. Very soothing and comforting and full of mushrooms. Loved the rich tomato flavor. He used dry sherry instead of sweet vermouth. I was feeling like my old self in no time. Thanks for sharing this recipe.

 

[Shellbelle]

This was very good. It turned out nice and thick with a rich tomato flavor that I really enjoyed. Thank you for sharing this recipe!