Mushroom Tomato-Basil Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My husband and I have never been fond of tomato soup, but we think this one is out of this world, says Chris Nelson from Alliance, Ohio. Since a friend gave me the recipe a while back, I've made a batch every week. It's good as an appetizer or paired with a sandwich or salad at lunchtime. Ingredients:
1 cup sliced fresh mushrooms |
2 tablespoons chopped onion |
2 tablespoons butter |
1 garlic clove, minced |
3 tablespoons king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 cups chopped seeded peeled plum tomatoes |
2 tablespoons minced fresh basil or2 teaspoons dried basil |
1 tablespoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Remove vegetables with a slotted spoon and set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through. Yield: 4 servings.
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