Baked Tomato Mushroom Soup

• 1/4 lb unsalted butter
• 5 lbs onions, chopped
• 1/4 cup minced garlic
• 1 lb mushroom, sliced
• 32 fluid ounces low sodium beef broth
• 32 fluid ounces water
• 5 lbs tomatoes, chopped
• 1/4 cup thyme leaves, chopped
• salt
• pepper, to taste

1. Preheat a heavy soup pot over medium heat.
2. Saute onions and garlic until onions are just beginning to brown.
3. Add mushrooms and continue cooking until the mushrooms are soft.
4. Add beef stock and water and bring to a boil, then reduce heat to simmer.
5. Add chopped tomatoes, thyme, salt and pepper, and simmer to allow flavours to develop.
6. Ladle into oven-proof soup bowls, top with bread croutons and cheese.
7. Bake until the cheese is melted.
8. Serve at once.
9. ***Recipecan easily be halved, and leftovers freeze extremely well.

butter, onions, garlic, mushroom, fluid, water, tomatoes, thyme, salt, pepper

Taken from www.food.com/recipe/baked-tomato-mushroom-soup-28288 (may not work)