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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