EL SEGUNDO HERALD May 14, 2015 Page 7 and how to bang them by Chef Shafer live well, love much, laugh often! Mushroom and Red Onion Tomato Soup Ingredients Preparation 1. Use a 3 to 4-quart stockpot and heat the olive oil. 2. Add the onions and sauté for 1 min or until browned off. 3. Add the mushrooms and cook for 2 to 3 min or until they are soft. 4. Add the remaining products and cook for 10 minutes on medium heat stirring occasionally. Season and enjoy. • • 2 pounds sliced mushrooms • 1 large red onion diced • ¼ cup olive oil • 1 15 oz. Can diced tomatoes • 1 15 oz. Can tomato puree • 1-quart chicken broth • Salt and pepper to taste The Chef
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