03-31-2005, 06:14 AM
1 cup fresh or canned tomatoes, chopped
3 tablespoons onion, chopped
3 tablespoons butter
1/2 cup fresh mushrooms, chopped
1 tablespoon flour
1/2 tablespoon honey
1 clove garlic, crushed
4 cups beef and vegetable stock or beef bouillon
1 teaspoon fresh basil or (1/2 teaspoon dried)
1 teaspoon fresh thyme (1/2 teaspoon dried)
1/2 teaspoon fresh rosemary (1/4 teaspoon dried)
Salt and pepper to taste
2 tablespoons cream cheese, grated
Fresh parsley
Fresh mint
Sauté onions and mushrooms in butter until limp. Sprinkle flour on top. Add garlic and honey, Stir in stock and herbs. Bring to a boil and taste for seasonings. Add tomato and simmer for 30 minutes. Just before serving, grate cream cheese into soup. Garnish with chopped parsley and chopped fresh mint.
Serves 6.
3 tablespoons onion, chopped
3 tablespoons butter
1/2 cup fresh mushrooms, chopped
1 tablespoon flour
1/2 tablespoon honey
1 clove garlic, crushed
4 cups beef and vegetable stock or beef bouillon
1 teaspoon fresh basil or (1/2 teaspoon dried)
1 teaspoon fresh thyme (1/2 teaspoon dried)
1/2 teaspoon fresh rosemary (1/4 teaspoon dried)
Salt and pepper to taste
2 tablespoons cream cheese, grated
Fresh parsley
Fresh mint
Sauté onions and mushrooms in butter until limp. Sprinkle flour on top. Add garlic and honey, Stir in stock and herbs. Bring to a boil and taste for seasonings. Add tomato and simmer for 30 minutes. Just before serving, grate cream cheese into soup. Garnish with chopped parsley and chopped fresh mint.
Serves 6.