Serves: 8
Total Calories: 117
Rinse, pat dry and finely chop 1/2 pound mushrooms slice remaining 1/2 pound and set aside. In large saucepan melt 4 tablespoons butter. Add chopped mushrooms, onions, celery and garlic saute 5 minutes longer. Put in crock pot and add carrots. 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. In medium skillet melt remaining butter. Add reserved sliced mushrooms saute 5 minutes. Add to soup along with sherry. Reheat. Serve with a dollop of sour cream.
This Old Fashioned Mushroom Soup recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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