Rachel McLeod's Herb Farm Swamp Soup
Ingredients:
- 1 cup fresh or canned tomatoes, chopped
- 3 Tbsp onion, chopped
- 3 Tbsp butter
- 1/2 cup fresh mushrooms, chopped
- 1 Tbsp flour
- 1/2 Tbsp honey
- 1 clove garlic, crushed
- 4 cups beef and vegetable stock or beef bouillon
- 1 tsp fresh basil or (1/2 tsp dried)
- 1 tsp fresh thyme (1/2 tsp dried)
- 1/2 tsp fresh rosemary (1/4 tsp dried)
- Salt and pepper to taste
- 2 Tbsp cream cheese, grated
- Fresh parsley
- Fresh mint
Preparation:
Sauté onions and mushrooms in butter until limp. Sprinkle flour on top. Add garlic and honey, Stir in stock and herbs. Bring to a boil and taste for seasonings. Add tomato and simmer for 30 minutes. Just before serving, grate cream cheese into soup. Garnish with chopped parsley and chopped fresh mint.
Makes: 6Source:
Submitted by: Recipe Group Member
Date:
