Ingredients
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1 lb whole mushroom
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2 tablespoons butter or 2 tablespoons margarine, divided
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1 cup celery, finely chopped
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1 cup onion, finely chopped
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2 garlic cloves, minced
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1 (14 ounce) can beef broth
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2 cups water
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1/4 cup tomato paste
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2 teaspoons parsley flakes
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1 bay leaf
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1/2 teaspoon fresh ground black pepper
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2 tablespoons dry sherry
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1 cup carrot, finely chopped
Instructions
- Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
- Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
- Stir in broth, water, tomato paste and seasonings.
- Simmer, covered for 1 hour over low heat.
- Remove bay leaf.
- In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
- At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
- Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
- Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
- Heat gently, stirring often.