Mushroom Tomato Soup

Here is a recipe for spicing-up standard condensed tomato soup:

1	Tbsp	butter
1/8	cup	chopped onion
1	clove	chopped garlic
1 1/2	cup	sliced mushrooms (about 3 oz by weight)
3/4	tsp	basil
1	tsp	oregano
1	cup	milk
1	can	condensed tomato soup (10 3/4 oz)
1/2	tsp	black pepper
1/2	cup	chopped green bell pepper (about 1/4 of a whole pepper)

Saute the onions and garlic in the butter in a medium sauce pan over medium heat until onions begin to turn translucent. Add mushrooms and saute for 3-4 more minutes. Add basil and oregano and saute one more minute. Add milk and condensed soup and bring to low boil. Add black pepper and chopped green bell pepper. Simmer for 10-20 minutes.

This recipe is a good way to use up left over mushrooms and green peppers since the amounts are not critical.