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“Enjoy this light soup with a toasted cheddar cheese sandwich or a lemony Caesar salad.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 2-quart saucepan cook onion and garlic in hot margarine or butter and oil about 5 minutes or till onion is tender but not brown.
  2. Add mushrooms and cover and cook about 5 minutes more or till mushrooms are tender.
  3. Stir in the water, vermouth or sherry, tomato paste, bouillon granules, and pepper.
  4. Bring to a boil; reduce heat- Cover and simmer for 20 minutes.
  5. To serve, ladle soup into individual bowls.
  6. Sprinkle with Parmesan cheese and parsley or basil.

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