mushroom vegetable soup

Name: Mushroom Vegetable Soup
Ingredients: 1 pound(s) mushrooms, fresh; 2 tablespoon(s) butter; 1 cup(s) carrots, finely chopped; 1 cup(s) celery, finely chopped; 1 cup(s) onion, finely chopped; 1 - garlic clove, minced; 13.75 ounce(s) beef broth, condensed cans; 2 cup(s) water; 1/4 cup(s) tomato paste; 2 teaspoon(s) parsley flakes; 1 - bay leaf; 1/2 teaspoon(s) pepper; 2 tablespoon(s) dry sherry

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Ingredients

1 pound mushrooms, fresh
2 tablespoons butter
1 cup carrots, finely chopped
1 cup celery, finely chopped
1 cup onion, finely chopped
1 garlic clove, minced
13.75 ounces beef broth, condensed cans
2 cups water
1/4 cup tomato paste
2 teaspoons parsley flakes
1 bay leaf
1/2 teaspoon pepper
2 tablespoons dry sherry

How To Make mushroom vegetable soup

Step 1

Wash mushrooms; slice half of them and set aside.

Step 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.
Step 3

Stir in all other ingredients except the mushrooms, the remaining butter, and the sherry; simmer, covered, for 1 hour.
Step 4

Puree soup in the blender or food processor fitted with steel blade.
Step 5

Saute the sliced mushrooms in the remaining 1 tablespoon of butter.
Step 6

Return pureed soup to pot; and sauteed mushrooms and sherry.
Step 7

Reheat over moderate heat, stirring.
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