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  Recipe Home » Crock Pot » MUSHROOM SOUP
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  MUSHROOM SOUP
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 270
Ingredients:
1 pound fresh mushrooms
6 Tbls. butter or margarine divided
2 C. finely-chopped carrots
2 C. finely-chopped celery
1 C. finely-chopped onion
1 garlic clove finely minced
2 cans condensed beef broth-10 1/2 oz. each
30 oz. water
3 Tbls. tomato paste
4 parsley sprigs
Celery leaves
1 bay leaf
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
3 Tbls. dry sherry
Sour cream
Instructions:
Rinse, pat dry and finely chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside. In large saucepan melt 4 Tbls. butter. Sauté the carrots, celery, onion and garlic until onion is clear. Add chopped mushrooms, sauté 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 for 4 to 6 hours. Remove and discard parsley, celery leaves and bay leaf. Puree soup in blender or food mill. In medium skillet melt remaining butter. Add reserved sliced mushrooms, sauté 5 minutes, add to soup along with sherry. Reheat. Serve with a dollop of sour cream.
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