| 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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