Tomato and Mushroom Soup
1 Red Onion, chopped
4 Tablespoons Olive Oil
6 Branches Thyme, leaves removed
1 Tablespoon Oregano
14 Ounces Mushrooms, sliced
Salt to taste
1 Garlic Clove, minced
28 Ounces Canned Chopped Tomatoes
4 Cups Stock
4 Ounces Sundried Tomatoes, pureed
Pepper to taste
Baguette, thinly sliced
Vegan Parmesan for garnish
1. Warm 2 tablespoons of oil in a soup pot, slowly cook the onion over low heat with the thyme and oregano until the onion is softened.
|Pureed sundried tomatoes|
2. Heat 2 tablespoons of oil in a large skillet, add the mushrooms. Toss them to distribute the oil. Salt slightly and continue to cook until they release their juices.
3. Add the mushroon to the onion with the garlic, tomatoes, salt, and a cup of the stock. Cover and stew slowly for 20 minutes. Add the remaining stock and sundried tomato puree. Bring to a boil, reduce, and simmer for 25 minutes.
Soundtrack - Joseph Arthur - Lou