Recipe
Tomato Mushroom Soup Recipe
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Mystic_river1 / All my dishes 2 years, 1 month ago
This is a warming soup for those chilly days...great for lunch or brunch and served with warm pumpernickle or Jewish rye bread (sliced thick) and butter or apple butter.
Prep:10m Cook:20m Servings:4
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 Mystic_rive |
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Ingredients
- 2 -3 chopped tomatoes
- 2 cups chopped onions
- 3 to 4 cloves garlic,minced
- 1/4tsp. ground nutmeg
- 1 bay leaf
- 11/2 lb. white button mushrooms, wiped of grit and coarsely chopped
- 8 cups vegetable stock
- 2 sprigs fresh coriander leaves or 1/2 teaspoon coriander
- 1tsp unsalted butter
- Salt and freshly ground blackpepper, to taste
Directions
- Sauté onions and garlic in a saucepan with 1/2tsp unsalted butter.
- Add bayleaf and nutmeg and cook for 1 minute, stirring
- add tomatoes ,coriander and continue to cook, covered, until the tomatoes become tender .
- Remove the soup from the heat and puree, in batches, in a blender until very smooth
- Add chopped mushrooms, vegetable stock with remaining 1/2tsp butter and bring to a boil,
- reduce heat and simmer for 1o minutes .
- Season with salt , pepper and serve hot.
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Average score: 3.7 / 5
No. of ratings: 3
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linebb956 2 years, 1 month ago said:
This is fresh tomatoes... correct.. sounds good!
jo_jo_ba 1 year, 3 months ago said:
WooHoo! I love mushrooms of all kinds, and our garden's going to be giving us all kinds of tomatoes this year... this is definitely on my list!