Mushroom Soup Peasant Style
|Olive oil||4 Tablespoon (Progresso Brand)|
|Mushrooms||12 Ounce, sliced|
|Garlic||2 Clove (10 gm), crushed|
|Beef broth||3 1⁄2 Cup (56 tbs)|
|Canned crushed tomatoes||28 Ounce (1 Can, Progresso Brand)|
|Tuscan peppers||2 , finely chopped (Progresso Brand)|
|Marjoram leaves||1 Teaspoon, crushed|
|Oregano leaves||1 Teaspoon, crushed|
|Eggs||2 , lightly beaten|
|Grated parmesan||1⁄2 Cup (8 tbs) (Progresso Brand)|
In a large saucepot heat olive oil until hot.
Add mushrooms and garlic.
Saute for 3 minutes.
Stir in beef broth, tomatoes, Tuscan peppers, marjoram and oregano.
Bring to a boil.
Reduce heat and simmer, covered, for 20 minutes.
Remove from heat.
Combine eggs and Parmesan cheese.
Using a wire whisk, quickly stir into soup.