MUSHROOM AND TOMATO SOUP
A healthy hearty winter soup of mushrooms and tomatoes
Provided by Karon Grieve
Categories Soup
Time 45m
Number Of Ingredients 12
Steps:
- Saute the onion, celery and red pepper in the olive oil in a saucepan for 5 minutes until tender but not browned.
- Add the garlic and herbs and cook for a further 2 minutes.
- Drain the mushrooms (reserving the liquid) and add to the pan, cooking for a further 5 minutes.
- Add the mushroom liquid and vermouth and simmer for 10 minutes.
- Add the tinned tomatoes and 500ml of water and simmer for another 20 minutes.
- Serve sprinkled with olive oil and parmesan cheese and with crusty bread for real comfort.
Nutrition Facts : Calories 179 kcal, Carbohydrate 18 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 143 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
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.
TOMATO-MUSHROOM SOUP
A wonderful, rich soup that warms up the soul. My husband loves this one.
Provided by Serena Wilgress
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
- Add mushrooms, cooking for 5 minutes.
- Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 9 g, Cholesterol 12 mg, Fat 8.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 528.5 mg, Sugar 4.5 g
TOMATO MUSHROOM SOUP
Basically a vegetable soup with mushrooms. Had a bumper crop of tomatoes, and needed to use them up. Everyone seemed to like it, so I decided to post it.
Provided by breezermom
Categories Onions
Time 1h
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
- Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
- Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
- Garnish each serving with a dollop of sour cream if desired.
CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES
Steps:
- Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
- Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
- For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
- Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
MUSHROOM AND TOMATO SOUP
Categories Soup/Stew Food Processor Mushroom Tomato Low Fat Vegetarian Back to School Lunch Fall Tailgating Healthy Parsley Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 2 cups water and porcini to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes. Using slotted spoon, remove porcini. Finely chop porcini. Pour liquid into small bowl, leaving any sediment behind.
- Purée tomatoes with their juices in processor until smooth; set aside. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add porcini and crimini mushrooms; sauté until tender, about 10 minutes. Stir in 4 tablespoons parsley and red pepper. Add puréed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil. Reduce heat and simmer until flavors blend, thinning soup with more broth, if desired, about 15 minutes. Season with salt and pepper.
- Top soup with 2 tablespoons parsley.
MUSHROOM TOMATO-BASIL SOUP
"My husband and I have never been fond of tomato soup, but we think this one is out of this world," says Chris Nelson from Alliance, Ohio. "Since a friend gave me the recipe a while back, I've made a batch every week. It's good as an appetizer or paired with a sandwich or salad at lunchtime."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Remove vegetables with a slotted spoon and set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 506mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SUMPTUOUS MUSHROOM AND TOMATO SOUP
This delicious and easy soup is the tiniest bit altered from a book called "The Simpler the Better" by Leslie Revsin, where it appeared as "Sizzling Mushroom Soup." It involves no cream and no blender, and yet comes out creamy! A miracle! Also, you can make it vegetarian by replacing the chicken broth with vegetable broth.
Provided by CorriePDX
Categories Lunch/Snacks
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the mushrooms and the onion and cook until the mushrooms give off their liquid. This will probably take around 3 to 5 minutes. Don't forget to stir, of course!
- Add the flour and cook 1 minute, then stir in the tomatoes and the broth. Simmer until the onion is tender (about 10 minutes) or until the soup has reached the thickness you desire. Season with pepper to taste. You might want to add a dash of cayenne-it will add a delicious spike of flavor.
- While the soup is in its final 5 minutes of simmering, heat a small skillet with the remaining tablespoon of oil in it. Add the garlic, and sauté briefly, just until the garlic is golden. Pour the oil/garlic combination into the soup, stir, and you're done! Serve with a nice merlot and you will have a marvelous rainy day lunch.
Nutrition Facts : Calories 202.4, Fat 14.8, SaturatedFat 2.2, Sodium 458.8, Carbohydrate 12.2, Fiber 2, Sugar 4.4, Protein 7.1
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