Mushroom Soup Peasant Style Recipe
Summary
Main IngredientMushroom
Ingredients
| 4 tablespoons Progresso Olive Oil | ||
| Mushrooms | 12 Ounce, sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| Beef broth | 3 1/2 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz), crushed | |
| 2 finely chopped Progresso Tuscan Peppers | ||
| Marjoram leaves | 1 Teaspoon, crushed | |
| Oregano leaves | 1 Teaspoon, crushed | |
| 2 eggs, lightly beaten | ||
| 1/2 cup Progresso Grated Parmesan Cheese | ||
Directions
In a large saucepot heat olive oil until hot.
Add mushrooms and garlic.
Saute for 3 minutes.
Stir in beef broth, tomatoes, Tuscan peppers, marjoram and oregano.
Bring to a boil.
Reduce heat and simmer, covered, for 20 minutes.
Remove from heat.
Combine eggs and Parmesan cheese.
Using a wire whisk, quickly stir into soup.
Add mushrooms and garlic.
Saute for 3 minutes.
Stir in beef broth, tomatoes, Tuscan peppers, marjoram and oregano.
Bring to a boil.
Reduce heat and simmer, covered, for 20 minutes.
Remove from heat.
Combine eggs and Parmesan cheese.
Using a wire whisk, quickly stir into soup.
Chef
