Sort ingredients
tricolorpinto
QR Code
Listen
PdfChop ½ pound of mushrooms very fine. In a large saucepan, melt 4 tablespoons of butter. Add 1 tablespoon of chopped onion, 2 cups of finely chopped carrots, 2 cups of finely chopped celery, and 1 clove of garlic, minced. Stir in 2 ½ cups of beef broth, 3 ½ cups of water, 1 small can of tomato paste, ¼ teaspoon of salt, and 1/16 teaspoon of pepper. Bring to a boil. Cover and reduce heat. Simmer 1 hour. Purée the soup. Melt 2 tablespoons of butter in a skillet, add ½ pound of sliced mushrooms, and sauté for 5 minutes. Add to the soup. Add ¼ cup of dry sherry. Heat thoroughly and serve.