Tomato and mushroom soup

Recipe from: 7/2/1998 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • 65
    ml
    butter
  • 2
    onions, finely chopped
  • 100
    g
    fresh button mushrooms, sliced
  • 600
    g
    ripe tomatoes, peeled and finely chopped
  • 600
    ml
    chicken stock
  • 10
    ml
    Worcestershire sauce
  • 20
    ml
    sugar
  • salt and freshly ground black pepper
  • finely chopped parsley
 

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.
 

Read more on: soup
 

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