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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 6

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