Tomato soup with roasted mushrooms

ingredients

6 pcs mushrooms 500 g passé tomatoes 400 g sliced sterilized tomatoes 1 sprig of thyme 1 pk red onion 1 dl rice cream 1 tbsp oil pk salt pk ground black pepper

procedure

1. Wash the mushrooms and put them in a preheated oven at 200 degrees for about 15 minutes (until nicely browned). 2. Fry the onion in the oil and add the sliced tomatoes along with the passé tomatoes. 3. Cover everything with water (1,5 – 2l) and let it boil. 4. Add the sprig of thyme and cook for half an hour. 5. Remove the thyme and blend everything. 6. Cut the cooked mushrooms into thin slices and add them to the soup. 7. At the end, soften everything with rice cream. 8. Season with salt and black pepper. Enjoy!