Tomato Mushroom Soup With Vermouth Recipe

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Servings: 4

Ingredients

Cost per serving $2.93 view details

Directions

  1. Heat oil in heavy large saucepan over medium-low heat. Add in celery, leek and garlic; saute/fry till softened, about 7 min. Increase heat to high. Add in minced mushrooms and saute/fry till lightly browned, about 5 min. Add in tomatoes, stock, cream, vermouth, tomato paste, sugar and bouquet garni. Season with salt and pepper. Bring to boil. Reduce heat, cover and simmer till vegetables are tender, about 30 min. Throw away bouquet garni. Puree soup in blender. Return to saucepan; keep hot.
  2. Heat butter in small skillet over medium heat. Add in sliced mushrooms and saute/fry till tender, about 5 min. Stir into soup. Fold in watercress. Adjust seasoning. Ladle into bowls. Garnish with snipped chives.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 338g
Recipe makes 4 servings
Calories 230  
Calories from Fat 188 82%
Total Fat 21.31g 27%
Saturated Fat 9.34g 37%
Trans Fat 0.18g  
Cholesterol 49mg 16%
Sodium 361mg 15%
Potassium 549mg 16%
Total Carbs 6.36g 2%
Dietary Fiber 2.2g 7%
Sugars 2.58g 2%
Protein 5.47g 9%
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