Many Mushrooms Soup
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 1 | pound |
mushrooms
mixed |
|
| 3 | cups |
chicken broth
|
|
| ¼ | cup |
port wine
white |
*
|
| 2 | tablespoons |
tomato paste
|
|
| ½ | cup |
parsley leaves
minced |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 453.6 | g |
mushrooms
mixed |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 59 | ml |
port wine
white |
*
|
| 3E+1 | ml |
tomato paste
|
|
| 118 | ml |
parsley leaves
minced |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Melt butter and oil in large saucepan.
Sauté garlic and onion slowly over low heat, 10 minutes.
Add sliced mushrooms, cover and cook over medium heat for 5 minutes.
Add broth, port and tomato paste.
Simmer 10 minutes.
Add parsley and freshly ground pepper.
Serve.
