Name: Italian Mushroom Soup with Sweet Vermouth and Tomato
Yield: Serves 6 to 8
Ingredients: 6 tablespoons unsalted butter; 6 tablespoons rich tomato puree or 3 tablespoons tomato paste; 1 pound fresh mushrooms, thinly sliced (see Note); 2 medium onions, ¼-inch dice; 6 tablespoons sweet vermouth, such as Cinzano Rosso; 4 cups Beef Stock or combination Beef and Chicken Stocks (pages 104 and 103); Chopped fresh parsley; Salt and freshly ground pepper; freshly grated Parmesan cheese

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

One day we received a letter from one of the food magazines asking for a recipe that a customer had enjoyed at Square One. Due to a wonderful typo the soup they requested was Stallion Mushroom Soup. We wrote a fantasy recipe à la Escoffier. “Take one large stallion. Put in a large kettle with water and mushrooms….” After much chuckling, we finally sent off the following recipe.