Mushroom Vegetable Soup
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 sauté 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. Sauté sliced mushrooms in remaining 1 Tbls. of margarine. Return pureed soup to pot, sautéed mushrooms and sherry. Reheat over moderate heat, stirring.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)