Ingredients

• 6 large tomatoes
• 1 onion, finely chopped
• 1 carrot, chopped
• 1 leek, finely chopped
• 1 cup white mushrooms, cut in half
• 1/4 cup olive oil (or butter)
• 1 celery leaf, finely chopped
• 500 grams chicken stock (for extra taste)
• Salt
• Pepper
• 1 tspn sugar
• 2 spoons tomato paste

Instructions

• Heat the butter in a saucepan and roast the onion, the carrot, the celery, the mushrooms, the garlic and the leek.
• Add the tomatoes and the chicken stock and simmer for 40 minutes.
• Remove from heat. Sieve soup.
• Serve hot.