Tomato Mushroom Soup
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 4
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.
Ingredients
- 2 -3 chopped tomatoes shopping list
- 2 cups chopped onions shopping list
- 3 to 4 cloves garlic,minced shopping list
- 1/4tsp. ground nutmeg shopping list
- 1 bay leaf shopping list
- 11/2 lb. white button mushrooms, wiped of grit and coarsely chopped shopping list
- 8 cups vegetable stock shopping list
- 2 sprigs fresh coriander leaves or 1/2 teaspoon coriander shopping list
- 1tsp unsalted butter shopping list
- salt and freshly ground blackpepper, to taste shopping list
How to make it
- 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.
People Who Like This Dish 4
- kimmer Dunedin, FL
- trigger MA
- ukitena H
- jo_jo_ba Oshawa, CA
- msamethyst1 Madison, WI
- mystic_river1 Bradenton, Florida
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
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!
jo_jo_ba
in Oshawa loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "