Mushroom Vegetable Soup

Mushroom Vegetable Soup Recipe

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  • 1 lb
    mushrooms, fresh
  • 2 Tbsp
  • 1 c
    carrots, finely chopped
  • 1 c
    celery, finely chopped
  • 1 c
    onion, finely chopped
  • 1
    garlic clove, minced
  • 13.75 oz
    beef broth, condensed cans
  • 2 c
  • 1/4 c
    tomato paste
  • 2 tsp
    parsley flakes
  • 1
    bay leaf
  • 1/2 tsp
  • 2 Tbsp
    dry sherry

How to Make Mushroom Vegetable Soup


  1. Wash mushrooms; slice half of them and set aside.
  2. Chop 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.
  3. Stir in all other ingredients except the mushrooms, the remaining butter, and the sherry; simmer, covered, for 1 hour.
  4. Puree soup in the blender or food processor fitted with steel blade.
  5. Saute the sliced mushrooms in the remaining 1 tablespoon of butter.
  6. Return pureed soup to pot; and sauteed mushrooms and sherry.
  7. Reheat over moderate heat, stirring.

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About Mushroom Vegetable Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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