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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Enjoy this light soup with a toasted cheddar cheese sandwich or a lemony Caesar salad. Ingredients:
1 medium onion, halved and thinly sliced and separated into rings |
1 garlic clove, minced |
1 tablespoon margarine or 1 tablespoon butter |
1 tablespoon olive oil or 1 tablespoon cooking oil |
4 cups sliced fresh mushrooms |
2 1/2 cups water |
1/4 cup sweet vermouth or 1/4 cup dry sherry |
1/4 cup tomato paste |
1 tablespoon instant vegetable bouillon granules or 1 tablespoon chicken bouillon granules or 1 tablespoon beef bouillon granules |
1/4 teaspoon pepper |
1/4 cup finely shredded parmesan cheese |
2 tablespoons snipped parsley or 2 tablespoons fresh basil |
Directions:
1. In a 2-quart saucepan cook onion and garlic in hot margarine or butter and oil about 5 minutes or till onion is tender but not brown.
2. Add mushrooms and cover and cook about 5 minutes more or till mushrooms are tender.
3. Stir in the water, vermouth or sherry, tomato paste, bouillon granules, and pepper.
4. Bring to a boil; reduce heat- Cover and simmer for 20 minutes.
5. To serve, ladle soup into individual bowls.
6. Sprinkle with Parmesan cheese and parsley or basil.
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