Name: Tomato Mushroom Soup
Yield: 4 servings
Ingredients: 1 lb. fresh mushrooms, thinly sliced; 6 tbsp. butter; margarine, divided; 2 md. onions, minced; 1 clove garlic, minced; 2 carrots, chopped; 3 celery ribs, finely chopped; 3 tbsp. flour; 8 cups beef broth; 2 tomatoes, peeled, seeded and chopped; 1 can (15 oz.) tomato sauce; 1 tsp. salt; 1/2 tsp. pepper; 3 tbsp. minced fresh parsley; Sour cream, optional

Servings: persons

1 lb. fresh mushrooms, thinly sliced
6 tbsp. butter
margarine, divided
2 md. onions, minced
1 clove garlic, minced
2 carrots, chopped
3 celery ribs, finely chopped
3 tbsp. flour
8 cups beef broth
2 tomatoes, peeled, seeded and chopped
1 can (15 oz.) tomato sauce
1 tsp. salt
1/2 tsp. pepper
3 tbsp. minced fresh parsley
Sour cream, optional

1
In a large kettle or Dutch oven, saute mushrooms in 4 tb butter until tender.
2
Remove mushrooms and set aside.
3
In the same kettle, saute onions, garlic, carrots and celery in remaining butter until tender.
4
Stir in flour and smooth.
5
Add broth, tomatoes, tomato sauce, salt, pepper and half of the mushrooms.
6
Simmer, covered, about 30 minutes.
7
Add parsley and remaining mushrooms.
8
Simmer for 5 minutes longer or until heated through.
9
Garnish each serving with a dollop of sour cream if desired.
10
Serves 12.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tomato Mushroom Soup

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