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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a warming soup for those chilly days...great for lunch or brunch and served with warm pumpernickle or Jewish rye bread (sliced thick) and butter or apple butter. Ingredients:
2 -3 chopped tomatoes |
2 cups chopped onions |
3 to 4 cloves garlic,minced |
1/4tsp. ground nutmeg |
1 bay leaf |
11/2 lb. white button mushrooms, wiped of grit and coarsely chopped |
8 cups vegetable stock |
2 sprigs fresh coriander leaves or 1/2 teaspoon coriander |
1tsp unsalted butter |
salt and freshly ground blackpepper, to taste |
Directions:
1. Sauté onions and garlic in a saucepan with 1/2tsp unsalted butter.
2. Add bayleaf and nutmeg and cook for 1 minute, stirring
3. add tomatoes ,coriander and continue to cook, covered, until the tomatoes become tender .
4. Remove the soup from the heat and puree, in batches, in a blender until very smooth
5. Add chopped mushrooms, vegetable stock with remaining 1/2tsp butter and bring to a boil,
6. reduce heat and simmer for 1o minutes .
7. Season with salt , pepper and serve hot.
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