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Delicious Mushroom Soup


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


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.

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Nutritional Information
Per Serving

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