Tomato and mushroom soup

Name: Tomato and mushroom soup
Yield: 4 servings
Cuisine: Can Be Frozen
Ingredients: 65.00 ml butter; 2.00 onion finely chopped; 100.00 g button mushrooms sliced; 600.00 g tomatoes peeled and finely chopped; 600.00 ml stock chicken; 10.00 ml Worcestershire sauce; 20.00 ml sugar; sea salt and freshly ground black pepper; fresh parsley chopped

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

65.00 ml	butter
2.00	onion — finely chopped
100.00 g	button mushrooms — sliced
600.00 g	tomatoes — peeled and finely chopped
600.00 ml	stock — chicken
10.00 ml	Worcestershire sauce
20.00 ml	sugar
	sea salt and freshly ground black pepper
	fresh parsley — chopped

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Method:

Heat the butter in a heavy-based saucepan. Fry the onions and mushrooms until slightly tender.
Add the tomatoes, stock and seasonings. Reduce the heat and simmer for about 40 minutes or until the flavours are well blended.
Season with extra salt and pepper if necessary and garnish with the chopped parsley.
Makes about 750 ml.