TOMATO-MUSHROOM SOUP

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Tomato-Mushroom Soup image

Make and share this Tomato-Mushroom Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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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