As we were slurping down and savoring Valerie’s Mushroom Sherry Soup, Brian asked me,
“Why don’t people ever make a really brothy tomato-based mushroom soup?”
I responded,
“Well, I don’t know that they don’t. But I will!”
He said,
“With some sausage…”
And, I said,
“And lots of fresh rosemary.”

So, here we have Brian’s Italian Mushroom Tomato Soup.

Italian Tomato Mushroom Soup

2 Tbs. olive oil
1 large onion, finely chopped
10 oz. cherry tomatoes
1 lb. Italian sausage
1 cup dehydrated wild mushrooms
2 cups vegetable stock
2 tsp. Italian seasoning
sea salt and fresh ground pepper
1 Tbs. fresh rosemary

In a large pot, heat the olive oil over medium heat. Add the onion and cook until slightly soft. Add the tomatoes and cook for a few minutes, until they begin to release their juices. Season with salt and pepper, liberally.
Add the sausage and cover, to cook, breaking up with the back of a spoon.
Once the sausage is mostly cooked, add the mushrooms and stock and reduce the heat to a simmer.
Stir in the Italian seasoning and cook for about 15 minutes.
Stir in the fresh rosemary, remove from heat, and allow to sit and settle for another 20 minutes.