Vegetable Cream Soup

• 1 teaspoon olive oil
• 1 carrot coarsely chopped
• 1/2 onion minced
• 2 celery stalks chopped
• 2 1/16 cups mushrooms sliced
• 15/16 cup tomato puree
• 2 cloves garlic chopped
• 1 teaspoon ground oregano
• 4 1/4 cups water
• salt
• bouillon powder
• fresh parsley chopped
• panela cheese diced, or ricotta cheese
• 1 tablespoon sour cream optional

1. In a saucepan, heat the olive oil over medium heat. Add the carrot, onion, celery, mushrooms, tomato puree, garlic, oregano, and water. Season with salt and bouillon powder to taste.
2. Once it boils, turn down the heat to low and cook for 20 minutes.
3. Remove from the stove and add the ingredients to a blender. Puree until smooth.
4. Serve each portion and garnish with some parsley, panela cheese, and sour cream (optional).

olive oil, carrot, onion, celery, mushrooms, tomato puree, garlic, ground oregano, water, salt, bouillon powder, parsley, panela cheese, sour cream

Taken from www.yummly.com/recipe/Vegetable-Cream-Soup-626989 (may not work)