Tomato Mushroom Soup With Vermouth Recipe

• 2 tbsp. vegetable oil
• 3 celery stalks, minced
• 1 leek (white part only), minced
• 1 garlic clove, minced
• 1/2 pound mushrooms, minced
• 5 c. peeled, seeded & minced tomatoes
• 3 c. chicken stock
• 1 c. whipping cream
• 3/4 c. dry vermouth
• 2 teaspoon tomato paste
• 1/4 teaspoon sugar
• Bouquet Garni: 2 parsley sprigs 1 thyme sprig 1 oregano sprig 1 basil sprig 1 bay leaf
• Salt & freshly grnd pepper
• 1 tbsp. butter
• 1/4 pound mushrooms, sliced
• 1/2 c. minced watercress
• Snipped fresh chives

1. Heat oil in heavy large saucepan over medium-low heat.
2. Add in celery, leek and garlic; saute/fry till softened, about 7 min.
3. Increase heat to high.
4. Add in minced mushrooms and saute/fry till lightly browned, about 5 min.
5. Add in tomatoes, stock, cream, vermouth, tomato paste, sugar and bouquet garni.
6. Season with salt and pepper.
7. Bring to boil.
8. Reduce heat, cover and simmer till vegetables are tender, about 30 min.
9. Throw away bouquet garni.
10. Puree soup in blender.
11. Return to saucepan; keep hot.
12. Heat butter in small skillet over medium heat.
13. Add in sliced mushrooms and saute/fry till tender, about 5 min.
14. Stir into soup.
15. Fold in watercress.
16. Adjust seasoning.
17. Ladle into bowls.
18. Garnish with snipped chives.

vegetable oil, celery stalks, only, garlic, mushrooms, tomatoes, chicken stock, whipping cream, tomato paste, sugar, bouquet garni, salt, butter, mushrooms, watercress, fresh chives

Taken from cookeatshare.com/recipes/tomato-mushroom-soup-with-vermouth-54877 (may not work)