This flavorful, old-fashioned mushroom soup is cooked in the slow cooker.
- 1 pound fresh whole mushrooms
- 6 tablespoons butter or margarine, divided
- 2 cups carrots (finely chopped)
- 2 cups celery (finely chopped)
- 1 cup onion (finely chopped)
- 1 clove garlic (finely minced)
- 2 cans (10 1/2 ounces each) condensed beef broth
- 1-quart water (4 cups)
- 3 tablespoons tomato paste
- 4 sprigs parsley
- Celery leaves from 1 or 2 stalks
- 1 bay leaf
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons dry sherry
- Dollop of sour cream
- Chop half of the mushrooms; slice remaining mushrooms and set aside.
- In large saucepan melt 4 tablespoons butter.
- Add chopped mushrooms; saute 5 minutes longer.
- Put in cooker. Stir in broth, water, tomato paste, salt and black pepper.
- Tie together parsley, celery leaves, and bay leaf with a string and add.
- Cover and cook on low 8 to 10 hours (high: 4 to 6 hours).
- Remove and discard parsley, celery leaves, and bay leaf.
- Puree soup in blender or food mill.
- Melt remaining butter in a heavy skillet.
- Add reserved sliced mushrooms; saute 5 minutes.
- Add sliced mushrooms to the soup along with sherry.
- Reheat. Serve with a dollop of sour cream.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|