A wonderful, rich tomato and mushroom soup that warms up the soul. My husband loves this one.
Ingredients
- olive oil: 1 Tbsp
- butter: 1 Tbsp
- onion: 1 piece (sliced)
- clove garlic: 1 piece (minced)
- fresh mushrooms: 4 cups (sliced)
- ½ cups beef broth: 1 piece
- water: 1 cup
- red wine: 0.25 cup
- tomato paste: 0.25 cup
- ground black pepper: (to taste)
- Parmesan cheese: 0.25 cup
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat oil and butter in a medium saucepan until hot. Add onion and garlic and cook until translucent, about 5 minutes. Add mushrooms and sauté until soft, about 5 minutes.
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Pour in broth, water, and wine. Add tomato paste and season with pepper. Cook until heated through, 6 to 10 minutes.
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Ladle into bowls and garnish with Parmesan and parsley.
