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“My son forgot his lunch today so I brought it to the middle school. While walking down the hall to the office, I smelled this soup and had to ask for the recipe! The cooking teacher said this is what the 8th graders had made. I am posting it here so that I don't lose it! It's originally from a magazine (not sure which one) in the holiday appetizer section, 1996. PS-Yes, of course I told her about Recipezaar!”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook onion, celery and garlic in 2 tablespoons of the margarine or butter in a large saucepan till tender.
  2. Add 1 1/2 cups of the mushrooms and cook 5 minutes or until the mushrooms are tender.
  3. Stir in undrained tomatoes, broth, cream, dill, and dash of pepper.
  4. Bring to boiling; reduce heat, cover, and simmer 30 minutes.
  5. Cool slightly.
  6. Place half the tomato mixture in a blender container or food processor bowl.
  7. Cover and blend or process until smooth and then repeat with remaining mixture.
  8. Return all to saucepan; heat through.
  9. Meanwhile, cook remaining mushrooms in remaining margarine or butter for 5 minutes or until tender.
  10. Ladle soup into 4 bowls and garnish with cooked mushrooms.

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