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Old fashioned mushroom soup
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| Artist: |
_ |
| Categories: |
Crockpot, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh mushrooms | | 6
| tbsp | Butter or margarine, divided | | 2
| cup | Finely chopped carrots | | 2
| cup | Finely chopped celery | | 1
| cup | Finely chopped onion | | 1
| cl | Garlic, finely minced | | 2
| can | Condensed, (10 ?oz each) | | | Beef | | 30
| oz | Water | | 3
| tbsp | Tomato paste | | 4
| | Parsley | | | Celery leaves | | 1
| | Bay leaf | | 1/4
| tsp | Salt | | 1/8
| tsp | Ground black pepper | | 3
| tbsp | Dry sherry | | | Sour cream |
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Procedures:
| 1 | Rinse, pat dry and finely chop ?pound mushrooms; slice remaining ?pound and set aside. | | 2 | In large saucepan melt 4 tablespoons butter . | | 3 | Add chopped mushrooms; saute 5 minutes longer. | | 4 | Put in cooker . | | 5 | Stir in broth, water, tomato paste, salt and black pepper. | | 6 | Tie together parsley, celery leaves and bay leaf with a string and add. | | 7 | Cover and cook on low 8 to 10 hours (high: 4 to 6 hours). | | 8 | Remove and discard parsley, celery leaves and bay leaf. | | 9 | Puree soup in blender or food mill. | | 10 | In medium skillet melt remaining butter. | | 11 | Add reserved sliced mush- rooms; saute 5 minutes, add to soup along with sherry. | | 12 | Reheat. | | 13 | Serve with a dollop of sour cream. | | 14 | Makes 8 servings |
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