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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My son forgot his lunch today so I brought it to the middle school. While walking down the hall to the office, I smelled this soup and had to ask for the recipe! The cooking teacher said this is what the 8th graders had made. I am posting it here so that I don't lose it! It's originally from a magazine (not sure which one) in the holiday appetizer section, 1996. PS-Yes, of course I told her about Recipezaar! Ingredients:
1/2 cup onion, chopped |
1/2 cup celery, sliced |
2 garlic cloves, minced |
3 tablespoons margarine or 3 tablespoons butter |
2 cups fresh mushrooms, sliced |
1 (16 ounce) can tomatoes, cut up |
1 1/2 cups chicken broth |
1/4 cup whipping cream |
1 tablespoon fresh dill, snipped |
pepper, just a dash |
Directions:
1. Cook onion, celery and garlic in 2 tablespoons of the margarine or butter in a large saucepan till tender.
2. Add 1 1/2 cups of the mushrooms and cook 5 minutes or until the mushrooms are tender.
3. Stir in undrained tomatoes, broth, cream, dill, and dash of pepper.
4. Bring to boiling; reduce heat, cover, and simmer 30 minutes.
5. Cool slightly.
6. Place half the tomato mixture in a blender container or food processor bowl.
7. Cover and blend or process until smooth and then repeat with remaining mixture.
8. Return all to saucepan; heat through.
9. Meanwhile, cook remaining mushrooms in remaining margarine or butter for 5 minutes or until tender.
10. Ladle soup into 4 bowls and garnish with cooked mushrooms.
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