Mushroom soup is my all time favorite. This one can be vegetarian or not, and contains only a few flavorful ingredients.
Thanks to reader Aviva-Hadas for sharing.
Recipe: Mushroom Soup with Tomatoes
- 2-3 onions, chopped
- 4 cloves garlic, finely chopped or pressed
- 2-3 tomatoes (preferably fresh), chopped
- 1/4 cup olive oil
- Approx. 2 pounds assorted mushrooms, washed
- 4-5 cups vegetable stock or beef stock
- Salt and black pepper, to taste
- French- or Italian-style bread, toasted or lightly fried in oil.
- In a large pot, heat the oil to medium. Add the onions and saute for several minutes until they are beginning to turn brown and caramelize. Add the garlic and saute for 1-2 more minutes. Then add the tomatoes. Saute uncovered, stirring regularly, until most of the liquid has evaporated away and the tomatoes have completely broken down and have more or less melted into the onions (at least 15 minutes).
- While the tomato/onion mixture is cooking, wash the mushrooms and slice or quarter the larger ones as you see fit.
- Turn heat to medium-low, add the mushrooms to the pot, and saute for 10-15 minutes or until the mushrooms have begun to shrink a bit.
- Add the stock, bring to a boil, and then simmer on low heat for about 15-20 minutes. Salt and pepper to taste.
- A few minutes before the soup is done, toast or pan-fry (use a thin coating of oil and brown the bread on each side in a non-stick pan) thick slices of the French or Italian bread. Place a piece of the toasted bread on the bottom of each soup bowl, then ladle the soup over it.
Preparation time: 10 minute(s)
Diet type: Vegetarian
Dietary restriction: Kosher
Number of servings (yield): 4
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