Buttons & Bows
This rich, hearty soup is delicious on a chilly autumn day. For a more upscale soup, use a variety of exotic mushrooms.
Makes 4 servings
|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|
- 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.
|Serving Size:||3/4 cup soup|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||14 %|
Check out more recipes for Soups