Mushroom Soup
Mushroom Soup

1 tbsp. olive oil;
8 oz. fresh mushrooms, quartered;
1/2 c. chopped onion;
2 med. garlic cloves, minced;
1 tsp. dried oregano;
2 tomatoes, cut up;
2 cans chicken broth;
1/4 tsp. grated lemon peel;
Grated Parmesan cheese for garnish.

In 3-quart saucepan heat oil over medium heat, cook mushrooms and onion, garlic and oregano until tender and liquid is evaporated. Add tomatoes, broth, and lemon peel; heat to boiling. Reduce heat to low. Cover; simmer 5-10 minutes to blend flavors. Garnish with Parmesan cheese. Makes 6 cups.

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