Restaurant Recipes

Rachel McLeod's Herb Farm Swamp Soup

This is a favorite soup served at Rachel McLeod's Herb Farm, Puslinch, Ontario.

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Yield: 6 servings


  • 1 cup fresh or canned tomatoes, chopped
  • 3 tablespoons onion, chopped
  • 3 tablespoons butter
  • 1/2 cup fresh mushrooms, chopped
  • 1 tablespoon all-purpose flour
  • 1/2 tablespoon honey
  • 1 clove garlic, crushed
  • 4 cups beef and vegetable stock or beef bouillon
  • 1 teaspoon fresh basil or (1/2 teaspoon dried)
  • 1 teaspoon fresh thyme (1/2 teaspoon dried)
  • 1/2 teaspoon fresh rosemary (1/4 teaspoon dried)
  • Salt and pepper to taste
  • 2 tablespoons cream cheese, grated
  • Fresh parsley
  • Fresh mint


  1. Sauté onions and mushrooms in butter until limp. Sprinkle flour on top. Add garlic and honey, Stir in stock and herbs. Bring to a boil and taste for seasonings. Add tomato and simmer for 30 minutes.
  2. Just before serving, grate cream cheese into soup. Garnish with chopped parsley and chopped fresh mint.

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