Tomato Soup with Rosemary and Oyster Mushrooms

• 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

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

Other Sheltowee Farm Recipes: