Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         tablespoons   olive oil
1         medium        spanish onion diced
2/3       cup           diced carrots
12        ounces        mushrooms sliced
2         cloves        garlic -- pressed
14 1/2    ounces        diced tomatoes
3         cups          chicken broth
1/2       teaspoon      dried oregano leaves
                        salt and pepper -- to taste
1         cup           heavy cream
                        chopped fresh cilantro -- optional garnish

Preparation:

Heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and carrots, and saute until the onion is softened, about 5 minutes. Add the mushrooms and garlic, and toss to combine. Cook, mixing often, until the mushrooms are softened, about 5 minutes. Add the undrained tomatoes, broth, oregano, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 30 minutes. Uncover and, when cool enough to handle, puree in batches in a blender. Return the puree to the pot, stir in the cream, and heat thoroughly. Garnish with cilantro, if desired. Makes about 6 cups.

Nutritional Information:

305 Calories (kcal); 30g Total Fat; (86% calories from fat); 5g Protein; 5g Carbohydrate; 82mg Cholesterol; 603mg Sodium