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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)