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Old-Fashioned Mushroom Soup

Source of Recipe

Aunt Saunny

1 pound Fresh mushrooms
6 tablespoons Butter or margarine, divided
2 cups Finely chopped carrots
2 cups Finely chopped celery
1 cup Finely chopped onion
1 Clove garlic, finely minced
2 cans (10 1/2 oz each) condensed, beef broth
1 quart Water (4 cups)
3 tablespoons Tomato paste
4 Sprigs parsley
Celery leaves
1 Bay leaf
1/4 teaspoon Salt
1/8 teaspoon Ground black pepper
3 tablespoons Dry sherry
Sour cream

Rinse, pat dry and finely chop 1/2 pound mushrooms; slice remaining 1/2 pound and set aside. In large saucepan melt 4 tablespoons butter . Add chopped mushrooms; sauté 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: 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; sauté 5 minutes, add to soup along with sherry. Reheat. Serve with a dollop of sour cream.
Makes 8 servings.