Mushroom Soup #1

by Sue Zelickson, Tastemaker in Residence - This soup recipe is from a Minneapolis Institute of Art, Collectors Cookbook. Recipe author is Mrs. Malcolm S. Mackay.

Serves 4

Ingredients

1 Tbsp butter

1 Tbsp olive oil

1 medium onion

1 clove garlic

1 lb mushroom caps

3 Tbsp tomato paste

3 cups chicken stock

2 Tbsp Italian vermouth

1/2 tsp salt

dash pepper

Instructions

1. In heavy pan melt butter and olive oil. Saute’ grated onion and garlic clove cut in half. Brown gently. Discard garlic.

2. Stir in mushrooms sliced thin. Saute’ 5 minutes. Add tomato paste. Mix well and add chicken stock.

3. Stir. Add vermouth. Salt and pepper. Simmer 10 minutes.

Cook’s Note - Always saute’ mushrooms until liquid disappears.