Mushroom Vegetable Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lb whole mushroom
• 2 tablespoons butter or 2 tablespoons margarine, divided
• 1 cup carrot, finely chopped
• 1 cup celery, finely chopped
• 1 cup onion, finely chopped
• 2 garlic cloves, minced
• 1 (14 ounce) can beef broth
• 2 cups water
• 1/4 cup tomato paste
• 2 teaspoons parsley flakes
• 1 bay leaf
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons dry sherry

Recipe

• 1 clean mushrooms, slice half and set aside. chop remaining mushrooms and saute them in 1 t. butter in a large soup pot.
• 2 add all remaining vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often.
• 3 stir in broth, water, tomato paste and seasonings.
• 4 simmer, covered for 1 hour over low heat.
• 5 remove bay leaf.
• 6 in a large skillet, melt remaining butter and saute sliced mushrooms till tender.
• 7 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.
• 8 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.
• 9 return mixture to soup pot. add the sherry and if you reserved the sliced mushrooms add them to the pot now.
• 10 heat gently, stirring often.