| 4.0 cup | stock, Vegetable |
| 1.0 can | Tomatoes, Plumb |
| 1.0 lb | Mushrooms, mixed, sliced |
| 1.0 clove | Garlic, minced |
| 0.5 lb | Pasta, cooked |
| 0.5 cup | Oil, Olive |
Put the stock into a saucepan and add the tomatoes by crushing in your hand as you add them. Add the juice in the can as well. NOTE: I like progresso tomatoes for this soup.
Break up or slice the mushrooms. Use a variety. Here I have 4 types.
Add the mushrooms to the soup. Add the olive oil and salt and pepper to taste.
Simmer for about a half hour, stir in the cooked pasta and serve. Top with some chopped chives and/or some grated cheese.