Tomato Mushroom Soup

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This is a rich, hearty soup that is quick to fix and when served with garlic toast and a fresh salad makes for a wonderful dinner on a cold night. At Halloween I call it Witch's Brew Stew, but it's wonderful to serve any time of year. I learned this from a cook at a small restaurant in the Old Port in Portland. It looks and smells delicious.

Shared by stitchhappy56,
Freeport, ME

Ingredients

  • 1 large family size can tomato soup
  • 1 large can diced tomatos
  • 1 Tbs. dill or to taste
  • 1 lb. fresh mushrooms cut into pieces
  • 1/2 stick salted butter
  • 3 C. milk
  • 3 C. Half & Half
  • Fresh ground pepper

Directions

In a large pot melt butter and add mushrooms. Saute mushrooms until golden brown. Add the tomato soup, milk and Half & Half. Stir until well blended. Add the diced tomatos, dill and fresh pepper. Turn heat down to medium low and stir occasionally until soup is heated through.

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