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Ingredients

1 pound of mushrooms, finely chopped
5 Tablespoons butter or margarine
2 cups celery, finely chopped
2 cups carrots, finely chopped
1 cup onions, finely chopped
1 garlic clove, minced
2 cans condensed beef broth (10-1/2 oz. each)
3 soup cans water
1 can tomato paste
4 sprigs parsley
celery leaves
1/2 tsp salt (optional)
4 Tablespoons dry sherry

Instructions

In a large saucepan, melt margarine, add chopped mushrooms; saute 5-7 minutes. Add carrots, celery, onion, and garlic, saute 5 minutes more. Stir in broth, water, tomato paste, and salt. Tie together parsley and celery leaves with a string, add to soup. Bring to boiling. Cover; reduce heat and simmer 1 hour. Remove and discard parsley and celery leaves. Puree soup in blender or with mixer. Add sherry and heat to desired serving temperature.
Enjoy

Servings

no serving available

Nutritional Information Per Serving

no nutrition information available