Creamy Tomato Mushroom Soup

Tiffany House in Hutchinson
Winter 2004

2 lbs. fresh, ripe tomatoes, diced and peeled
8oz. tomato juice
8oz. water or two 28oz. cans of diced tomatoes in juice
26oz. can cream of mushroom soup
12oz . sour cream
1 bunch of fresh green onions, chopped
½ lb. fresh mushrooms, sliced

Bring the tomatoes, juice and water to a boil.
Reduce heat and add the remaining ingredients.

Heat over medium-low heat until hot. Season with salt and pepper. Serve with croutons.


Serves 8.