Italian Mushroom Soup

Serving: 4 servings



  • 1 lb mushroom (your choice)
  • 2 medium onions, chopped
  • 1 quart chicken stock
  • 6 tablespoons tomato puree
  • 6 tablespoons sweet vermouth
  • 1 tablespoon minced fresh basil
  • 1/4 cup minced chives
  • parmesan cheese (to garnish)


First spray a large saucepan with cooking spray; heat over medium until hot. Nextl saute onions and mushrooms until tender, about 10 minutes. Add chicken stock, tomato puree, and vermouth; heat to boiling. Reduce heat and simmer, covered, 5 minutes. Stir in basil and chives; sprinkle with Parmesan.

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