Someone mentioned tomato-basil soup earlier under a different topic. That sounded really good.. since it's so rainy and miserable out. But I'm making homemade mushroom/tomato soup.. yummm.. I haven't started it yet..but going to soon.. I'll share the recipe I found in one of my cookbooks.
Tomato-Mushroom Soup:
1 cup chopped onion
1 garlic clove, minced
2 tbsp oil
1 lb fresh mushrooms, sliced
4 cup chicken broth
2 tbsp tomato paste
3 egg yolks
1/3 cup Parmesan cheese
1/4 cup port wine
2 tbsp parsley
French bread slices
Parmesan cheese
Saute onions and garlic in oil. Add mushrooms and cook on low heat for 10 minutes. Stir in broth and tomato paste. Remove from heat. In a bowl, mix yolks, 1/3 cup Parmesan cheese and parsley. Whip with wire whisk. Add one cup of hot broth to yolk mixture. Whip. Pour into remaining broth. Cook on low heat until mixture just begins to boil. Add wine. Ladle soup over slices of French bread in bowls. Sprinkle with additional cheese. Serves 4 to 6.
Tomato-Mushroom Soup:
1 cup chopped onion
1 garlic clove, minced
2 tbsp oil
1 lb fresh mushrooms, sliced
4 cup chicken broth
2 tbsp tomato paste
3 egg yolks
1/3 cup Parmesan cheese
1/4 cup port wine
2 tbsp parsley
French bread slices
Parmesan cheese
Saute onions and garlic in oil. Add mushrooms and cook on low heat for 10 minutes. Stir in broth and tomato paste. Remove from heat. In a bowl, mix yolks, 1/3 cup Parmesan cheese and parsley. Whip with wire whisk. Add one cup of hot broth to yolk mixture. Whip. Pour into remaining broth. Cook on low heat until mixture just begins to boil. Add wine. Ladle soup over slices of French bread in bowls. Sprinkle with additional cheese. Serves 4 to 6.
