This silky, flavourful Spanish favourite will soon become yours too. If you are not that into garlic, cut back on a couple cloves, but for me, the more the better! Oh, and for all you Vegetarian’s out there, just swap the beef broth out for the Veggie broth.
4 Tbsp. Olive Oil
1 Tbsp. Butter
4 Large, Sweet Onions, chopped
4 Coves Garlic, minced
4 Cups sliced Mushrooms
1 tsp. Granulated Sugar
1 1/2 tsp. Paprika
Salt and Fresh Cracked Black Pepper to taste
1 28 oz. can of low-sodium diced tomatoes (undrained)
2 Tbsp Tomato Paste
7 Cups Home-Made Beef Broth (or low-sodium store bought)
1/4 Cup Chopped, Fresh Cilantro (for garnish, if desired)
Home-Made Garlic Croutons
In a large saucepan, heat butter and olive oil over medium heat. Cook onions, stirring often until softened and just starting to turn translucent, add mushrooms and garlic; cook until mushrooms start to give off moisture. Add sugar, paprika, salt and pepper; cook, stirring for 5 minutes.
Add tomatoes and tomato paste; bring to a boil. Reduce heat and simmer for 30 minutes, covered.
Uncover and simmer for another 30 minutes. Stir in broth, bring to a boil, reduce heat and simmer, uncovered for 1 hour. If desired, puree part of the soup to add texture and body. Top with croutons and fresh, chopped cilantro.
Makes 6 to 8 servings