Red Hot Mushroom Soup



  • 2 cups thickly sliced mushrooms
  • 1 carrot, peeled and diced
  • 1 large onion diced
  • 1 stalk celery diced
  • 1 clove garlic, chopped
  • 2 teaspoons finely chopped fresh thyme
  •  chicken finely broth
  • 1 big ripe tomato
  • salt & pepper


  1. Dice the vegetables
  2. In a large stockpot or a cast iron pot, heat oil on medium-high heat.
  3. Add diced onions, mushrooms, carrot and celery and sauté until all softened, about 6 minutes.
  4. Add tomato, garlic and thyme and cook for about 15 minutes.
  5. Add chicken broth and cover the pot. Cook for about 30 minutes, or until tender.
  6. Season with salt & pepper and serve hot in bowls.

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