Tomato Mushroom Bisque

• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 3 stalks Celery, Diced
• 1 can (28 Oz. Size) Diced Tomatoes
• 1 can (6 Oz. Size) Tomato Paste
• 2 Tablespoons Honey
• 1 pound Mushrooms, Sliced
• 10 cups Water
• 8 ounces, fluid Vegetable Stock Base (See Note)
• 1 Tablespoon Salt
• 1 Tablespoon Pepper
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Dried Basil
• 1/4 cups Parsley, Chopped
• 3 cups Parmesan, Finely Shredded
• 1-1/2 cup Heavy Cream

1. Melt butter in a large stock pot. Saute the onion and celery until tender, about 5 minutes. Stir in the rest of the ingredients except Parmesan and cream. Simmer for 30 minutes. Turn off the heat. While stirring vigorously, slowly add in the Parmesan (it's important to do this slowly while stirring, or you will get large clumps of rubbery cheese). Continue stirring for a few minutes while you add in the cream. Turn the heat back on and simmer for 10 minutes before serving.
2. Serve soup warm with lots of crusty bread.
3. Note: if vegetable stock base is hard to find, you can use chicken stock base in its place. Just omit the salt.

butter, yellow onion, stalks celery, tomatoes, tomato paste, honey, mushrooms, water, base, salt, pepper, garlic, onion powder, oregano, dried basil, ubc, parmesan, heavy cream

Taken from tastykitchen.com/recipes/soups/tomato-mushroom-bisque/ (may not work)