Mushroom Soup does not have to be creamy every time. Try this recipe with tomatoes next time you plan making mushroom soup. You will find it much lighter then the creamy version.
I am often reluctant about giving salad and soup recipes; as during daily life these two dishes for me are things that you prepare with what is available at home. It can be few carrots, some mushroom or potatoes and tomatoes. It is the same with this soup; you can be very flexible. You can choose to add meat or chicken stock if available or you can go ahead and use plain water as mushrooms have enough nutrients.
You can add dissolved corn or wheat starch to make your soup thicker; or you can skip this step totally. I have not exaggerated the spices; keeping a moderate list of only salt and black pepper. However you can go ahead and add some dry mint or thyme and some red pepper flakes.
You will obtain a rich and filling soup for sure. Enjoy.
Mushroom and Tomato Soup
Ingredients
- 200 grams white mushroom sliced
- 2 tomatoes
- 1 tablespoon tomato paste
- 1 onion sliced
- 2 cloves garlic crushed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 tea spoon salt to taste
- 1 pinch black pepper to taste
- 1 teaspoon corn starch
- 1 tablespoon parsley chopped
- 800 millilitres water
Instructions
- Add the olive oil and the butter to your cooking pot, melt butter over medium-low heat.
- Add sliced onions, cook until soft while mixing once in a while.
- Then add crushed or minced garlic. Saute for 2 minutes.
- Then add grated tomatoes. You can use a food processor. You do not need to peel the tomatoes.
- Add the tomatoes to the pot. Add also a tablespoon of tomato paste for taste and colour.
- Cook for 2 minutes. Then add the sliced mushrooms. Saute for 2-3 minutes more.
- Add the spices and the warm water. Bring to boil then simmer until the onions are cooked. 10-15 minutes should be enough.
- If you want to thicken your soup, in a small bowl dissolve 1 teaspoon of corn or wheat starch with 50 milliliters of cold water and add to the soup.
- Bring to boil one last time and close the heat.
- Serve hot and garnish with chopped parsley. Serve with lemon wedges next to it.