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

1 cup fresh or canned tomatoes, chopped
3 tablespoons onion, chopped
3 tablespoons butter
1/2 cup fresh mushrooms, chopped
1 tablespoon 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

Saut?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. Just before serving, grate cream cheese into soup. Garnish with chopped parsley and chopped fresh mint.

Serves 6.