Yield: 4 Servings
|2 tablespoons||Olive oil|
|1 \N||Spanish onion diced; (about 2 cups)|
|⅔ cup||Diced carrots|
|1 pack||(12 ounce) mushrooms sliced ; (about 6 cups)|
|2 larges||Garlic cloves; pressed|
|1 can||(14 1/2 oz) diced tomatoes|
|3 cups||Chicken broth|
|½ teaspoon||Dried oregano leaves|
|\N \N||Salt and pepper; to taste|
|1 cup||Heavy cream|
|\N \N||Chopped fresh cilantro; optional garnish|
Heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and carrots, and saute until the onion is softened, about 5 minutes.
Add the mushrooms and garlic, and toss to combine. Cook, mixing often, until the mushrooms are softened, about 5 minutes. Add the undrained tomatoes, broth, oregano, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 30 minutes. Uncover and, when cool enough to handle, puree in batches in a blender. Return the puree to the pot, stir in the cream, and heat thoroughtly. Garnish with cilantro, if desired.
Makes about 6 cups.
Compliments of Garry's Home Cookin' Garry Howard - Cambridge, MA garry@...
Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <garry@...> on Mar 21, 1998