mushroom vegetable soup
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Ingredients For mushroom vegetable soup
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1 lbmushrooms, fresh
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1/2 tsppepper
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1bay leaf
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2 tspparsley flakes
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1/4 ctomato paste
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2 cwater
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13.75 ozbeef broth, condensed cans
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1garlic clove, minced
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1 conion, finely chopped
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1 ccelery, finely chopped
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1 ccarrots, finely chopped
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2 Tbspbutter
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2 Tbspdry sherry
How To Make mushroom vegetable soup
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1Wash mushrooms; slice half of them and set aside.
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2Chop remaining mushrooms and saute them in 1 tablespoon butter in a large pot; add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often.
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3Stir in all other ingredients except the mushrooms, the remaining butter, and the sherry; simmer, covered, for 1 hour.
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4Puree soup in the blender or food processor fitted with steel blade.
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5Saute the sliced mushrooms in the remaining 1 tablespoon of butter.
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6Return pureed soup to pot; and sauteed mushrooms and sherry.
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7Reheat over moderate heat, stirring.
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