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Old-Fashioned Mushroom Soup

By Diana Rattray, About.com

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Ingredients:

  • 1 pound fresh whole mushrooms
  • 6 tablespoons butter or margarine, divided
  • 2 cups finely chopped carrots
  • 2 cups finely chopped celery
  • 1 cup finely chopped onion
  • 1 clove garlic, finely minced
  • 2 cans (10 1/2 oz each) condensed, beef broth
  • 1 quart water (4 cups)
  • 3 tablespoons tomato paste
  • 4 sprigs parsley
  • celery leaves
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons dry sherry
  • sour cream

Preparation:

Chop half of the mushrooms; slice remaining mushrooms and set aside. In large saucepan melt 4 tablespoons butter . Add chopped mushrooms; saute 5 minutes longer. Put in cooker . Stir in broth, water, tomato paste, salt and black pepper. Tie together parsley, celery leaves and bay leaf with a string and add. Cover and cook on low 8 to 10 hours (high: 4 to 6 hours). Remove and discard parsley, celery leaves and bay leaf. Puree soup in blender or food mill. Melt remaining butter in a heavy skillet. Add reserved sliced mushrooms; saute 5 minutes. Add sliced mushrooms to the soup along with sherry. Reheat. Serve with a dollop of sour cream.
Makes 8 servings.

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