Creamy Tomato-Mushroom Soup

Creamy Tomato-Mushroom Soup


Ingredients:
2 -3 chopped tomatoes
2 cups chopped onions
3 to 4 cloves garlic,minced
1/4tsp. ground nutmeg
1 bay leaf
11/2 lb. white button mushrooms, wiped of grit and coarsely chopped
8 cups vegetable stock(otherwise water)
2 sprigs fresh coriander leaves paste
1tsp unsalted butter
Salt and freshly ground blackpepper, to taste

Method:
Sauté onions and garlic in a saucepan with 1/2tsp unsalted butter.
Add bayleaf and nutmeg and cook for 1 minute, stirring and add tomatoes ,coriander leaves paste and continue to cook, covered, until the tomatoes become tender .
Remove the soup from the heat and puree, in batches, in a blender until very smooth
Add chopped mushrooms, vegetable stock with remaining 1/2tsp butter and bring to a boil, reduce heat and simmer for 1o minutes .
Season with salt , pepper and serve hot.