Tomato Garlic Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this in a TOH Quick Cooking July/August 2004 issue and adapted it to our tastes. We really like it. It's good as an appetizer or paired with a sandwich or salad at lunchtime. Ingredients:
1 cup sliced fresh mushrooms |
2 tablespoons chopped onions |
8 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
3 tablespoons flour |
2 cups chicken broth |
2 cups chopped seeded tomatoes or 2 cups diced tomatoes |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 tablespoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, saute the mushrooms, onion and garlic in oil until tender; remove with a slotted spoon an 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.
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