Tomato Soup with Rosemary and
Oyster Mushrooms
Use only fresh tomatoes in season, preferably from your own garden. Avoid the
"trip-ripened" varieties from California or Florida.
Ingredients:
- 2 pounds fresh ripe tomatoes
- ½ small red beet, shaved with a vegetable peeler into think slivers
- 4 large sprigs fresh rosemary, plus additional for garnish
- ½ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon vegetable oil
- 1 garlic clove, finely chopped
- ½ small onion, chopped
- 4 ounces fresh oyster mushrooms, cleaned
Preparation:
Cut the tomatoes into quarters and place in a 6-quart saucepan. Add the beet, rosemary,
salt and sugar and bring to a boil. Reduce to a very light simmer and cover, stirring
vigorously from time to time and mashing the tomatoes to extract the juice. Simmer for 1
hour.
While the soup is simmering, place the oil in a skillet over medium heat. Add the garlic
and onion and sauté for 1 minute. Add the mushrooms and sauté for another minute.
Strain the tomato mixture through a fine sieve, and return the soup to the saucepan. Place
over medium heat and return to a simmer. Add the mushrooms and stir. Serve in soup bowls
garnished with a small sprig of rosemary.
Variation: French Tomato Soup
Proceed as above but garnish the soup with a large garlic crouton topped with a slice of
fresh mozzarella. Place the crouton with the cheese in a low oven to soften the cheese and
then carefully float atop the soup. Finally, sprinkle some finely chopped fresh basil over
the cheese and serve.
Serves 4
Wine: Dry Creek Fume Blanc
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