The combination of wine and aromatic herbs lifts this savory soup beyond any traditional tomato soup you remember.

Parsley Flakes, Rosemary Needles, Shallots Freeze Dried, Thyme Leaves

1 tablespoon olive oil
1 Spanish onion, finely chopped
1 shallot, finely chopped
2 garlic cloves, pressed or finely chopped
1 stalk celery, thinly sliced
1 carrot, peeled, halved lengthwise, and thinly sliced
6 cups chicken or beef stock
1 pound mushrooms, cut into eighths
1 16 ounce can whole tomatoes, drained and coarsely chopped
1 cup dry red or white wine
1 tablespoon dried parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme

Place a heavy-bottomed saucepan or stockpot over medium heat and when it is hot, add the oil.  Add onion, shallot, garlic, celery, and carrot and cook until tender, about 10 - 15 minutes.

Add stock, mushrooms, tomatoes and their juice, wine, and herbs.  Simmer for 2 hours, uncovered, or until soup has reduced by one quarter.

Cover and refrigerate overnight.  To serve, place in a pot and gently reheat.

Yield 10 - 12 cups
Level of Difficulty: 2
Time: 2 1/2 hours plus overnight refrigeration