Mushroom-tomato soup
4 servings
Ingredients
| Quantity | 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 |
Directions
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