soup Recipes - Old-Fashioned Mushroom Soup


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Crockpot Old-Fashioned Mushroom Soup

1 pound fresh mushrooms
6 tablespoons butter or margarine, divided
2 cups finely chopped carrots
2 cups finely chopped celery
1 cups finely chopped onion
1clove garlic, finely minced
2 can (10 1/2 oz each) condensed beef broth
30 oz water
3 tablespoon tomato paste
4 sprigs parsley
Celery leaves
1 bay leaf
Salt and freshly milled black pepper to taste
3 tablespoons dry sherry
Sour cream

Method

Finely chop 1/2 pound mushrooms, and slice the other 1/2 pound. Set aside.

In large saucepan melt 4 tablespoons butter . Stir in chopped mushrooms, and saute 5 minutes. 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.

In medium skillet melt remaining butter. Stir in reserved sliced mushrooms and saute for five minutes. Stir into soup along with sherry. Reheat. Serve in individual soup bowls with a generous dollop of sour cream.

Serves: 8 servings.

Contributor: pat ciesla

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