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Tomato Mushroom Soup

Ingredients

¼ cup butter
2 tsp minced garlic
1 medium-sized onion, chopped
1 stalk celery, chopped
200g ham, diced (optional)
1 ½ cups chopped assorted mushrooms (button, oyster, Shiitake)
¼ cup flour
½ tsp salt
1 ½ cups beef stock
2 pouches (250 g) Clara Olé Mushroom Spaghetti Sauce
¼ cup milk
½ cup sliced assorted mushrooms, sautéed
¼ cup whipping (heavy) cream
salt and pepper to taste

Procedure

Melt butter in a heavy-based saucepan. Gently sauté the garlic, onion, and celery in the butter for 2 minutes.
Add in the ham and sauté with the vegetables for 1 minute.
Stir in the chopped mushrooms and cook for 10 minutes or until browned.
Sprinkle the mixture with flour and salt. Cook stirring constantly until thickened. Stir in the stock and simmer for 10 minutes.
Run the mixture in a blender until desired texture of soup.
Place pureed soup back into the pan and simmer. Stir in the Clara Olé Mushroom Spaghetti Sauce, milk and sautéed mushrooms. Simmer until heated through.
Lastly add in the whipping (heavy) cream. Adjust the seasoning with salt and pepper. Makes 4 servings.

Product Used

Italian Style Pasta Sauce

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