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Tomato Mushroom Soup

Ingredients
  Tomatoes 2 Pound
  Mushrooms 2 Ounce
  Onions 2 Medium
  Leek 1
  Celery stick 2
  Lemon 1 , juiced
  Parsley 2
  Thyme 2
  Bay leaf 2
  Butter 2 Ounce
  Stock 3 Pint
  Rice flour 2 Ounce
  Egg yolks 2
  Creamy milk 1⁄4 Pint
  Sugar 1 Pinch
  Salt To Taste
  Pepper To Taste
  Red color 1 (small quantity)
Directions

GETTING READY
1.Slice tomatoes, mushrooms, onion, leek and celery.

MAKING
2.Heat butter and cook mushrooms, onions, leek and celery gently.
3.Stir in lemon juice, herbs, stock and tomatoes and let the ingredients simmer for 30 minutes.
4.Pass the mixture through sieve.
5.Take a bowl, combine egg yolks with rice flour and milk in it until creamy.
6.Slowly add a small quantity of hot tomato mixture and stir well.
7.Stir in the remaining tomato mixture and cook on low flame for 10 minutes.
8.Do not boil.
9.Add sprinkling of salt, pepper and sugar and color if needed.

SERVING
10.Serve warm or store in freezer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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