Tomato Mushroom Soup Recipe
Ingredients
1 leek, chopped (white only)
2 ribs celery and some leaves, chopped
1 large garlic clove, minced
2 tablespoons butter and or rendered chicken fat
10 ounces mushrooms
4 cups peeled and chopped ripe tomatoes
2 cups brown chicken stock
1/2 cup dry vermouth
1 teaspoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
Bouquet garni of 3 sprigs parsley
2 sprigs dill
2 sprigs thyme or lemon thyme
2 sprigs oregano
4 basil leaves
1 bay leaf
1/2 cup chopped watercress leaves
1/2 cup heavy cream (optional)
Minced fresh chives
Directions
Saute leek, celery and garlic in butter until softened.
Dice 8 ounces of the mushrooms and add, cooking quickly to brown slightly.
Add tomatoes, stock, vermouth, tomato paste and seasonings.
Stir well, add bouquet garni, cover, bring to gentle boil, lower heat and simmer 30 minutes.
Discard bouquet garni and puree.
Finely mince remaining mushrooms, add to soup and boil gently 10 minutes.
Add watercress and boil gently 3 minutes.
Add cream, if desired, heat without boiling and adjust seasonings.
Garnish with chives.
Dice 8 ounces of the mushrooms and add, cooking quickly to brown slightly.
Add tomatoes, stock, vermouth, tomato paste and seasonings.
Stir well, add bouquet garni, cover, bring to gentle boil, lower heat and simmer 30 minutes.
Discard bouquet garni and puree.
Finely mince remaining mushrooms, add to soup and boil gently 10 minutes.
Add watercress and boil gently 3 minutes.
Add cream, if desired, heat without boiling and adjust seasonings.
Garnish with chives.
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