MUSHROOM TOMATO SOUP RECIPES

Name: Tomato Mushroom Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: about 12 servings (3 quarts).
Ingredients: 1 pound sliced fresh mushrooms; 6 tablespoons butter, divided; 2 medium onions, finely chopped; 1 garlic clove, minced; 2 medium carrots, chopped; 3 celery ribs, finely chopped; 3 tablespoons all-purpose flour; 8 cups beef broth; 2 medium tomatoes, peeled, seeded and chopped; 1 can (15 ounces) tomato sauce; 1 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons minced fresh parsley; Sour cream, optional

TOMATO MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Tomato Mushroom Soup Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield about 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

1 pound sliced fresh mushrooms
6 tablespoons butter, divided
2 medium onions, finely chopped
1 garlic clove, minced
2 medium carrots, chopped
3 celery ribs, finely chopped
3 tablespoons all-purpose flour
8 cups beef broth
2 medium tomatoes, peeled, seeded and chopped
1 can (15 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced fresh parsley
Sour cream, optional

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, FatContent 7g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 981mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

TOMATO MUSHROOM SOUP RECIPE - FOOD.COM

Tomato Mushroom Soup Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fresh mushrooms, thinly sliced (type your choice)
4 tablespoons butter, divided
1 onion, chopped fine
2 garlic cloves, minced
2 carrots, chopped
3 celery ribs, finely chopped
3 tablespoons all-purpose flour
8 cups beef broth
2 tomatoes, peeled, seeded and chopped
1 (15 ounce) can tomato sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
3 tablespoons fresh parsley, minced (if using dried, use half the amount)
sour cream (may use low fat or light if desired) (optional)

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.

Nutrition Facts : Calories 83.3, FatContent 4.5, SaturatedFatContent 2.7, CholesterolContent 10.2, SodiumContent 980.5, CarbohydrateContent 7.9, FiberContent 1.9, SugarContent 3.9, ProteinContent 4.2

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