Tomato Mushroom Soup With Vermouth Recipe Recipe

Name: Tomato Mushroom Soup With Vermouth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. vegetable oil; 3 celery stalks, minced; 1 leek (white part only), minced; 1 garlic clove, minced; 1/2 pound mushrooms, minced; 5 c. peeled, seeded & minced tomatoes; 3 c. chicken stock; 1 c. whipping cream; 3/4 c. dry vermouth; 2 teaspoon tomato paste; 1/4 teaspoon sugar; Bouquet Garni: 2 parsley sprigs 1 thyme sprig 1 oregano sprig 1 basil sprig 1 bay leaf; Salt & freshly grnd pepper; 1 tbsp. butter; 1/4 pound mushrooms, sliced; 1/2 c. minced watercress; Snipped fresh chives

Servings: persons

2 tbsp. vegetable oil
3 celery stalks, minced
1 leek (white part only), minced
1 garlic clove, minced
1/2 pound mushrooms, minced
5 c. peeled, seeded & minced tomatoes
3 c. chicken stock
1 c. whipping cream
3/4 c. dry vermouth
2 teaspoon tomato paste
1/4 teaspoon sugar
Bouquet Garni: 2 parsley sprigs 1 thyme sprig 1 oregano sprig 1 basil sprig 1 bay leaf
Salt & freshly grnd pepper
1 tbsp. butter
1/4 pound mushrooms, sliced
1/2 c. minced watercress
Snipped fresh chives

1
Heat oil in heavy large saucepan over medium-low heat.
2
Add in celery, leek and garlic; saute/fry till softened, about 7 min.
3
Increase heat to high.
4
Add in minced mushrooms and saute/fry till lightly browned, about 5 min.
5
Add in tomatoes, stock, cream, vermouth, tomato paste, sugar and bouquet garni.
6
Season with salt and pepper.
7
Bring to boil.
8
Reduce heat, cover and simmer till vegetables are tender, about 30 min.
9
Throw away bouquet garni.
10
Puree soup in blender.
11
Return to saucepan; keep hot.
12
Heat butter in small skillet over medium heat.
13
Add in sliced mushrooms and saute/fry till tender, about 5 min.
14
Stir into soup.
15
Fold in watercress.
16
Adjust seasoning.
17
Ladle into bowls.
18
Garnish with snipped chives.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tbsp. vegetable oil, 3 celery stalks, minced, 1 leek (white part only), minced, 1 garlic clove, minced, and more.

Yes, Tomato Mushroom Soup With Vermouth Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Mushroom Soup With Vermouth Recipe

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