Mushroom-Eggplant Soup

• 2 Tbsp. olive oil
• 1 c. sliced onions
• 1 clove garlic, minced
• 2 c. mushrooms, chopped
• 1/2 tsp. fresh or dried thyme
• 1 large eggplant, peeled and cubed
• 1 can crushed tomatoes (28 oz.)
• 2 c. or more chicken stock
• salt and pepper to taste
• 1/2 c. sliced mushrooms
• small cooked pasta (optional)

1. Heat oil in a large, heavy saucepan.
2. Add the onions and saute until tender, about 8 minutes.
3. Add the garlic and mushrooms and saute another few minutes, then stir in the thyme.
4. Add the eggplant, tomatoes and stock and simmer gently until the eggplant is tender, about 20 minutes.
5. Allow to cool briefly then puree in blender or food processor.
6. You may have to do in batches.
7. Return the puree to saucepan.
8. Season with salt and pepper.
9. Stir in the sliced mushrooms.
10. Add cooked small pasta, if desired.
11. Simmer 5 more minutes.
12. Serve.
13. Makes 6 to 8 servings.

olive oil, onions, clove garlic, mushrooms, thyme, eggplant, tomatoes, chicken, salt, mushrooms, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191274 (may not work)