| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 12 | Servings | |
INGREDIENTS
| 28 | oz | 2 undrained and chopped |
| 2 | tb | Butter |
| 2 | Stalks of celery diced | |
| 2 | Cloves of garlic, minced | |
| 1/2 | Sweet red pepper diced | |
| 2 | tb | Butter |
| 1/2 | lb | Mushrooms, chopped |
| 1 | Large cooking onion diced | |
| 2 | tb | Flour |
| 1 | ts | White sugar |
| 8 | c | Beef stock |
| 1/2 | ts | Basil |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Thyme |
| 3 | oz | Cream cheese |
| 1 | Salt and pepper to taste | |
| 1 | Parsley for garnish |
INSTRUCTIONS
Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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