Ingredientes para Tomato Mushroom Soup
- 1 pound sliced fresh mushrooms
- 5 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups chopped tomatoes
- 1 cup tomato sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- Sour cream, for garnish (as desired)
- Crème fraîche, for garnish (optional)
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Cómo preparar Tomato Mushroom Soup
- Melt 2 1/2 tablespoons of butter in a large Dutch oven over medium heat.
- Add 1 pound of sliced mushrooms and sauté until tender, about 5-7 minutes. Remove mushrooms and set aside.
- Add another 2 1/2 tablespoons of butter to the Dutch oven.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 cup chopped carrots, and 1 cup chopped celery. Sauté until softened, about 5-7 minutes.
- Stir in 1/4 cup all-purpose flour until smooth and cook for 1 minute.
- Gradually whisk in 4 cups of vegetable broth, 2 cups of chopped tomatoes, 1 cup of tomato sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add half of the sautéed mushrooms to the soup.
- Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Stir in 1/4 cup chopped fresh parsley and the remaining mushrooms.
- Simmer for another 5 minutes, or until heated through.
- Garnish each bowl with a dollop of sour cream or crème fraîche, if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
15g
Fat
13g
Carbs
2g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Very Low Carbs Soups Stews Vegetables American Southern United States Stove Top Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Mushrooms Healthy 2 Low In Something Onions Tomatoes Equipment Presentation Served Hot From Scratch
