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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is good served over buttered and toasted French bread slices. Ingredients:
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 |
Directions:
1. In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
2. Add in the mushrooms; stir to combine.
3. Cover and cook 5 minutes or until the mushrooms are tender.
4. Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
5. Bring to a boil; lower heat, cover pot and simmer for 20 minutes.
6. Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.
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