Tomato Soup With Rosemary And Oyster Mushrooms
- 2 pounds fresh ripe tomatoes
- 1/2 small red beet shaved with a
- vegetable peeler into think slivers
- 4 large fresh rosemary sprigs plus
- additional for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 garlic clove finely chopped
- 1/2 small onion chopped
- 4 ounces fresh oyster mushrooms cleaned
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 saute for 1 minute. Add the mushrooms and saute 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.
This recipe yields 4 servings.
Suggested wine: Dry Creek Fume Blanc