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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This simply and hearty soup is from Square One in San Francisco, California. It appeared in the R.S.V.P. section of an October 1986 issue of Bon Appetit magazine. It comes together quickly and is not a cream based mushroom soup. To lower the calories, refrigerate overnight, then skim as much fat off top as you want. Ingredients:
1/2 cup unsalted butter (1 stick) |
1 lb mushroom, thinly sliced |
1 large onion, minced |
3 tablespoons tomato paste |
5 cups beef stock (preferably homemade) |
1/2 cup sweet vermouth |
salt & freshly ground black pepper |
freshly grated parmesan cheese |
Directions:
1. Melt butter in medium saucepan over medium-low heat.
2. Add mushrooms and onion and cook until onion is translucent, stirring occasionally,about 10 minutes.
3. Stir in tomato paste; add stock and vermouth and simmer 10 minutes to blend flavors.
4. Degrease soup, if necessary.
5. Season with salt and pepper.
6. Serve immediately, passing Parmesan separately.
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