TOMATO MUSHROOM SOUP
This soup recipe came about while I was experimenting with the goodies from my garden...I serve it often to my family, especially in the winter. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 981mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
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Jena Van wyk
[email protected]This soup is amazing! I love the combination of tomatoes and mushrooms. It's so flavorful and satisfying.
Shafayet Yusuf
[email protected]I've made this soup several times now and it's always a hit. It's so flavorful and comforting, and it's perfect for a cold winter day.
glenn cotter
[email protected]This soup was delicious! I made it for my family last night and everyone loved it. The flavors were perfect and it was so easy to make. I will definitely be making this again.