TLC Cooking "Buttons & Bows"

Buttons Bows

Buttons & Bows

YIELD Makes 4 servings
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This rich, hearty soup is delicious on a chilly autumn day. For a more upscale soup, use a variety of exotic mushrooms.

INGREDIENTS

1	teaspoon olive oil
1/3	cup minced onion
1/3	cup sliced carrot
3	cups sliced fresh mushrooms
1	teaspoon ground sage
1/4	teaspoon ground thyme
1/4	teaspoon black pepper
1/4	cup dry red wine
2	cans (about 14 ounces each) fat-free reduced-sodium beef broth
1/4	cup tomato paste
2	ounces uncooked small bow tie pasta

PREPARATION:

Heat oil in large saucepan over medium heat until hot. Add onion and carrot; cook 2 minutes. Add mushrooms, sage, thyme and pepper; cook and stir 5 minutes or until mushrooms are soft. Add wine; cook 2 minutes or until wine is reduced by half. Add beef broth; bring to a boil over medium-high heat. Add tomato paste and pasta; cover. Cook, stirring occasionally, 10 to 12 minutes or until pasta is tender.
Ladle into soup tureen or individual bowls. Serve immediately.

This recipe appears in: Soups

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