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EASY TOMATO-MUSHROOM SOUP

INGREDIENTS

  • 1 medium onion
  • 2 T. butter
  • 1 clove garlic, minced
  • 16 oz. (about 4 c.) sliced fresh mushrooms
  • 1 (14.5 oz.) can chicken broth
  • 1 c. water
  • 1/4 c. tomato paste
  • 1 T. balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. grated or shredded Parmesan cheese
  • 2 T. chopped fresh parsley

INSTRUCTIONS

  1. Cut onion in half and slice thinly. In a 2-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; saute for about 5 minutes until tender.
  2. Add mushrooms. Cover and cook for 5 minutes.
  3. Stir in chicken broth, water, tomato paste, balsamic vinegar, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
  4. Sprinkle each serving with Parmesan and parsley.

Source: https://www.thekitchenismyplayground.com

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