Tomato-Mushroom Soup With Vermouth |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Make this in the summer when the tomatoes are at their peak! Originally from a May 1987 issue of Bon Appetit in the Cooking for Friends section. Ingredients:
2 tablespoons vegetable oil |
3 celery ribs, chopped |
1 leek, chopped (white part only) |
1 garlic clove, chopped |
1/2 lb mushroom, chopped |
5 cups peeled seeded and chopped tomatoes |
3 cups chicken stock |
1 cup whipping cream |
3/4 cup dry vermouth |
2 teaspoons tomato paste |
1/4 teaspoon sugar |
1 bouquet garni (2 parsley sprigs,1 thyme sprig,1 oregano sprig,1 basil sprig and 1 bay leaf) |
salt & freshly ground black pepper |
1 tablespoon unsalted butter |
1/4 lb mushroom, sliced |
1/2 cup chopped watercress |
snipped fresh chives |
Directions:
1. Heat oil in heavy large saucepan over medium-low heat.
2. Add celery, leek and garlic and saute until softened, about 7 minutes.
3. Increase heat to high; add chopped mushrooms and saute until lightly browned, about 5 minutes.
4. Add tomatoes, stock, cream,vermouth, tomato paste, sugar and bouquet garni.
5. Season with salt and pepper to taste; bring to boil.
6. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
7. Discard bouqurt garni; puree soup in blender.
8. Return to saucepan, keep warm.
9. Melt butter in small skillet over medium heat.
10. Add sliced mushrooms and saute until tender, about 5 minutes.
11. Stir into soup and mix in watercress;adjust seasoning.
12. Ladle minto bowls and garnish with snipped chives; serve immediately.
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