Ingredients

1 pound mushrooms, fresh
2 Tbsp. margarine, divided
1 C. carrot, finely chopped
1 C. celery, finely chopped
1 C. onion, finely chopped
1 garlic clove, minced
13-3/4 oz. condensed beef broth
2 C. water
1/4 C. tomato paste
2 tsp. parsley flakes, or 1/4 C. fresh parsley, minced
1 bay leaf
1/2 tsp. ground pepper, freshly
2 Tbsp. dry sherry

Cooking Instructions

Wash mushrooms, slice half of them and set aside. Chop remaining mushrooms and Saute in 1 Tbls. margarine in a large pot. Add all vegetables, except sliced mushrooms, and cook 6 to 7 minutes, stirring often. Stir in all other ingredients, except mushrooms, remaining margarine, and sherry. Simmer, covered, for 1 hour. Puree soup in a blender or food processor fitted with steel blade. Saute sliced mushrooms in remaining 1 Tbls. of margarine. Return pureed soup to pot, sauteed mushrooms and sherry. Reheat over moderate heat, stirring.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)