Tomato Mushroom Soup With Vermouth Recipe
Servings: 4
Ingredients
- 2 tbsp. vegetable oil
- 3 celery stalks, minced
- 1 leek (white part only), minced
- 1 garlic clove, minced
- 1/2 pound mushrooms, minced
- 5 c. peeled, seeded & minced tomatoes
- 3 c. chicken stock
- 1 c. whipping cream
- 3/4 c. dry vermouth
- 2 teaspoon tomato paste
- 1/4 teaspoon sugar
- Bouquet Garni: 2 parsley sprigs 1 thyme sprig 1 oregano sprig 1 basil sprig 1 bay leaf
- Salt & freshly grnd pepper
- 1 tbsp. butter
- 1/4 pound mushrooms, sliced
- 1/2 c. minced watercress
- Snipped fresh chives
Directions
- Heat oil in heavy large saucepan over medium-low heat. Add in celery, leek and garlic; saute/fry till softened, about 7 min. Increase heat to high. Add in minced mushrooms and saute/fry till lightly browned, about 5 min. Add in tomatoes, stock, cream, vermouth, tomato paste, sugar and bouquet garni. Season with salt and pepper. Bring to boil. Reduce heat, cover and simmer till vegetables are tender, about 30 min. Throw away bouquet garni. Puree soup in blender. Return to saucepan; keep hot.
- Heat butter in small skillet over medium heat. Add in sliced mushrooms and saute/fry till tender, about 5 min. Stir into soup. Fold in watercress. Adjust seasoning. Ladle into bowls. Garnish with snipped chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 188 | 82% |
| Total Fat 21.31g | 27% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 0.18g | |
| Cholesterol 49mg | 16% |
| Sodium 361mg | 15% |
| Potassium 549mg | 16% |
| Total Carbs 6.36g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.58g | 2% |
| Protein 5.47g | 9% |
