Old-Fashioned Mushroom Soup

Recipe Ingredients

1 lb	454g / 16oz	Fresh mushrooms
6 tablespoons	90ml	Butter or margarine - divided
2 cups	220g / 7.8oz	Finely-chopped carrots
2 cups	220g / 7.8oz	Finely-chopped celery
1 cup	62g / 2.2oz	Finely-chopped onion
1		Garlic clove - finely minced
2		Condensed beef broth - (10 1/2 oz ea)
30 oz	852g	Water
3 tablespoons	45ml	Tomato paste
4		Parsley sprigs
		Celery leaves
1		Bay leaf
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3 tablespoons	45ml	Dry sherry
		Sour cream

Recipe Instructions

Rinse, pat dry and finely chop 1/2 pound mushrooms; slice remaining 1/2 pound and set aside.

In large saucepan melt 4 tablespoons butter. Saute the carrots, celery, onion and garlic until onion is clear. 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 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; saute 5 minutes, add to soup along with sherry. Reheat.

Serve with a dollop of sour cream.

This recipe yields 8 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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