You may also like
Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 12 cup unsalted butter (1 stick)
- 1 lb mushroom, thinly sliced
- 1 large onion, minced
- 3 tablespoons tomato paste
- 5 cups beef stock (preferably homemade)
- 12 cup sweet vermouth
- salt & freshly ground black pepper
- freshly grated parmesan cheese
Method
- Melt butter in medium saucepan over medium-low heat.
- Add mushrooms and onion and cook until onion is translucent, stirring occasionally,about 10 minutes.
- Stir in tomato paste; add stock and vermouth and simmer 10 minutes to blend flavors.
- Degrease soup, if necessary.
- Season with salt and pepper.
- Serve immediately, passing Parmesan separately.
