How to Make Tomato & Mushroom Soup
- 1). Place 1 tbsp. of olive oil and 1 tbsp. of butter in a frying pan over medium-high heat. Add 1 minced clove of garlic and 1 sliced medium onion. Saute until the onions appear transparent and tender.
- 2). Add four cups of freshly sliced mushrooms. Cook for five minutes.
- 3). Pour 1 1/2 cups of beef broth, one cup water and 1/4 cup of red wine into a large pot. Add 1/4 cup of tomato paste and stir to combine the ingredients.
- 4). Add the ingredients in the frying pan to the liquid in the pot. Bring the soup to a slow boil for five minutes, and then reduce it to a simmer.
- 5). Add salt and pepper to season the soup to taste. Serve the soup by garnishing it with 1/4 cup of Parmesan cheese and 2 tbsp. chopped parsley.
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