Tomato Garlic Mushroom Soup Food

MUSHROOM AND TOMATO SOUP

Steps:

• Saute the onion, celery and red pepper in the olive oil in a saucepan for 5 minutes until tender but not browned.
• Add the garlic and herbs and cook for a further 2 minutes.
• Drain the mushrooms (reserving the liquid) and add to the pan, cooking for a further 5 minutes.
• Add the mushroom liquid and vermouth and simmer for 10 minutes.
• Add the tinned tomatoes and 500ml of water and simmer for another 20 minutes.
• Serve sprinkled with olive oil and parmesan cheese and with crusty bread for real comfort.

TOMATO MUSHROOM SOUP

Steps:

• In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.

TOMATO MUSHROOM SOUP

Steps:

• In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
• Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
• Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
• Garnish each serving with a dollop of sour cream if desired.

TOMATO-MUSHROOM SOUP

Steps:

• Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
• Add mushrooms, cooking for 5 minutes.
• Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

TOMATO GARLIC MUSHROOM SOUP

Steps:

• In a large saucepan, saute the mushrooms, onion and garlic in oil until tender; remove with a slotted spoon an set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through.

MUSHROOM SOUP

Steps:

• Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
• Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
• Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

MUSHROOM TORTELLINI SPINACH TOMATO SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion, garlic and carrots, stirring often until onions are translucent.
• Add broth, mushrooms and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Garnish each serving with a sprinkling of Parmesan.

MUSHROOM AND TOMATO SOUP

Steps:

• Bring 2 cups water and porcini to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes. Using slotted spoon, remove porcini. Finely chop porcini. Pour liquid into small bowl, leaving any sediment behind.
• Purée tomatoes with their juices in processor until smooth; set aside. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add porcini and crimini mushrooms; sauté until tender, about 10 minutes. Stir in 4 tablespoons parsley and red pepper. Add puréed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil. Reduce heat and simmer until flavors blend, thinning soup with more broth, if desired, about 15 minutes. Season with salt and pepper.
• Top soup with 2 tablespoons parsley.

SUN-DRIED TOMATO SOUP WITH WILD MUSHROOMS AND WILD RICE

Steps:

• In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
• Stir in garlic; cook for 2 minutes.
• Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
• Stir in the tomatoes. Reduce the heat to medium low.
• Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
• Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
• Just before serving, stir the rice into the soup. Garnish with green onions.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

MUSHROOM & POTATO SOUP

Steps:

• Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
• Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
• Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.

GARLIC TOMATO SOUP

Steps:

• In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,