Tomato Mushroom Soup

Soup serves as a perfect appetizer and can be had at any time of the day. During cold winters it feels refreshing to have a bowl of hot and spicy soup. Though many believe that intake of soup increases the appetite and leads to more consumption of entrée , recent researchers have proved otherwise-the choice of appetizer determines the overall appetite.

Soup may be served as an appetizer or even as a main course depending on the type. For me soup serves as a perfect entree for dinner along with bread rolls/toasted crunchy or seasoned bread especially on weekends after having a heavy lunch. Right from my childhood days tomato soup has been one of my favourites. Having decided to make tomato soup, I searched for tomatoes in the refrigerator when my eye fell on few left over mushrooms.I decided to make a Tomato-Mushroom soup instead. Easy to prepare with minimum effort this is my last resort when I feel lazy to cook up something, at the same time,don't feel like dining out too!

Ingredients:

3 ripe big tomatoes chopped

Mushrooms- 5 oz(approx 140g)

1/2 white onion chopped into small pieces

2 celery stalks chopped

6-7 basil leaves chopped

Green onions(Spring onions)- 4 chopped

3/4 tsp garlic salt

2 cups chicken broth(you may use vegetable broth too)

1/2 cup milk

Italian seasoning- 1 tsp

Ground pepper

Salt to taste

2 tbsp butter

Croutons/Toasted crunchy bread

Method:

• In a large saucepan add chopped tomatoes, white onion, celery and basil.
  
• Add chicken broth, garlic salt, ground pepper and enough salt.
  
• Heat and bring to a boil.
  
• Reduce heat to medium-low and cook with a closed lid for about 25-30 minutes.
  
• Remove from heat, cool and blend well. You may strain the mixture after blending if you wish.Keep aside.
  
• In the same saucepan used for cooking heat 1 tbsp butter.
  
• Add chopped mushrooms and saute until cooked.
  
• Add 1 tbsp butter and add the blended mixture along with milk.
  
• Bring to a boil and reduce heat to low-medium and continue cooking.
  
• Add Italian seasoning, half of chopped green onions and mix well.
  
• Cook until the soup has turned thick or has reached the consistency you wish to have.
  
• Remove from heat, garnish with the remaining chopped green onions and Italian seasoning.
  
• Serve hot with croutons/Toasted crunchy bread.
  

This goes to CKF-Tomato hosted by Rinku of Cooking in Westchester and started by Sharmi of Neivedyam.

Pooja.

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