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.
 
 
 "And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)