Ingredients

1 pound fresh mushrooms
6 Tbsp. 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 Tbsp. tomato paste
4 parsl

Cooking 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. 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.
 
 
 "But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)