Tomato-Mushroom Soup
Chelsea Mills • May 17, 2020
Grandpa Norm's Soup Recipe
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I found this recipe card when going through old books. It's a soup recipe my Grandfather made after my Grandma passed away. After he passed, I was given some of their pots and pans, which I still use to this day! The soup pot I used in the photo above is one of their pans.
INGREDIENTS
- 1 medium red onion, sliced thin, separated into rings
- 1 clove garlic, minced
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 12 oz fresh mushrooms, sliced
- 10.5 oz can condensed chicken broth
- 1 1/2 cups water
- 2 tsp chicken bullion (or Better than Bullion)
- 1/4 c. sweet vermouth or dry sherry (I used dry sherry)
- 8 oz can tomato paste
- 1/4 tsp black pepper
DIRECTIONS
- In 2 quart saucepan, cook onion and garlic in hot oil and butter, about 5 minutes or until tender.
- Add mushrooms, cook covered another 5 minutes until mushrooms are tender.
- Stir in broth, water, vermouth (or sherry), chicken bullion, tomato paste and pepper.
- Bring to a boil, reduce heat, cover and simmer 20 minutes.
- Serve with freshly grated Parmesan cheese.
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