Tomato soup

Overview

A very simple soup that tastes a little sour and very appetizing.

Dice the onion and set aside.
Peel the tomatoes and cut into small cubes. Set aside.
Saute onions in butter.
Add diced tomatoes and stir-fry over low heat until it becomes the texture of tomato sauce.
Add the prepared stock into the pot. If you don’t have stock, you can use the soup stock bought in the supermarket. If you add water, the taste will be worse.
Soak the vermicelli and wash the enoki mushrooms and chrysanthemum. Friends who don’t like chrysanthemum can choose the vegetables they like. Today is the Spring Equinox, and there is a habit of eating spring chrysanthemum here in Cun’er, so I chose this.
First put the small meatballs and vermicelli into the pot and cook for about 7 minutes.
Then add chrysanthemum and enoki mushrooms and cook for three to five minutes. Finally add pepper and salt to taste.