|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Tuscany Peasant Soup