Mushroom-Tomato Soup

Mushroom-Tomato Soup

Ingredients:

1                    Onion -- chunked sliced
  1/2  tsp           Garlic Powder
1      tablespoon    Margarine
1      tablespoon    Avacado Oil
4      cups          Fresh Mushrooms -- sliced
2      tablespoons   Chicken Bouillon
2 1/2  cups          Water
  1/2  cup           Sherry
2      tablespoons   Tomato Powder
  1/4  tsp           Pepper
  1/4  cup           Grated Parmesan Cheese
1      tsp           Parsley Flakes

Methods:

In a 2-quart saucepan mix onion and garlic powder, margarine, avacado oil,
mushrooms, bouillon, water, sherry, tomato powder, and pepper. Cook over
medium heat for 10 minutes, stirring occasionally. Bring to a boil; reduce
heat and simmer for 20 minutes.  Sprinkle each serving with Parmesan
cheese and parsley flakes. Makes 4 servings.

Clear Mushroom Soup - Su

Ingrediants:

3 cups Chicken stock
6 Fresh mushrooms -- sliced
3 Green onions -- diced
1 tablespoon Dry sherry
1 teaspoon Light miso

Method:

1. Heat stock, add mushrooms and onions and simmer 3-4 minutes just to wilt vegetables.
2. Add sherry. Mix 3 tablespoons of the broth with miso to blend.
3. Add miso to soup mixture. cok 3 minutes; serve hot. Makes 3 servings.

Mushroom Soups

Mushroom and Spinach Soup

Ingredients : Mushroom and Spinach Soup

3 tablespoons butter
3 leeks, chopped
2 onions, chopped
2 cloves garlic, minced
2 pounds chopped mushrooms
2 teaspoons dried savory
1/4 teaspoon dried oregano
1/3 cup sherry
9 cups vegetable stock
2 tablespoons tomato paste
1 bay leaf
salt to taste
ground black pepper to taste
10 leaves fresh spinach

Preparation : Mushroom and Spinach Soup

Saute butter, leeks, onion, and garlic until clear. Add mushrooms savory, oregano, sherry, stock,
tomato paste and bay leaf. Simmer for 30 minutes

Strain out the vegetables.
Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted.