Tomato Mushroom Soup

2 Large, fresh Roma Tomatoes (seeded and diced)
4 large Button Mushrooms, thinly sliced
1/4 Cup Sweet Onion, finely diced
1 Clove Garlic, minced
1 Tbsp Olive Oil
1 1/2 Cups Beef Stock (use veggie stock for those non-meat eaters in your family)
2 generous dashes of Worcestershire Sauce
2 Tbsp Ketchup
Fresh cracked Pepper to taste
Salt to taste
2 Tbsp Parmesan Cheese (grated finely)
1 Tbsp Parsley, chopped
In a medium stock pot, heat oil and saute onions and garlic over low heat for about 5 minutes, you don’t want to brown the onions, just soften them. 
Add the mushrooms and cook for another 5 minutes until soft and yielding their liquid.
Add the tomatoes, turn the heat up to medium and cook for 5-10 minutes to break the tomatoes down and most of the liquid is evaporated.
Add the beef stock, worcestershire sauce, ketchup and pepper. Taste and add salt as necessary, careful as the stock, worcestershire and ketchup already have salt in them. 
Adjust pepper to taste.  Simmer for 10 minutes on low.
Garnish with Parmesan Cheese and Parsley.  Serve with a crusty baquette or garlic bread.

Makes 4 Servings

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