Mushroom-tomato soup

Yield: 4 servings

Measure Ingredient
1 Onion, chunked sliced
½ teaspoon Garlic Powder
1 tablespoon Margarine
1 tablespoon Avacado Oil
4 cups Fresh Mushrooms, sliced
2 tablespoons Chicken Bouillon
2½ cup Water
½ cup Sherry
2 tablespoons Tomato Powder
¼ teaspoon Pepper
¼ cup Grated Parmesan Cheese
1 teaspoon Parsley Flakes

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.

Recipe By : Grandma's Recipes From: Marjorie Scofield Date: 04-03-95 (160) Fido: Recipes

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