Old Fashioned Mushroom Soup

Old Fashioned Mushroom Soup

• 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.

Diana Rattray

southernfood.about.com