Tomato mushroom soup

12 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh Mushrooms; Thinly Sliced
6 tablespoons Butter or Margarine; Divided
2 mediums Onions; Minced
1 Clove Garlic; Minced
2 Carrot; Chopped
3 Celery Ribs; Finely Chopped
3 tablespoons All-Purpose Flour
8 cups Beef Broth
2 Tomatoes; Peeled And Chopped
1 can Tomato Sauce; 15oz
1 teaspoon Salt
½ teaspoon Pepper
3 tablespoons Minced Fresh Parsley
Sour Cream; Optional

Directions

In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms; set aside. In the same kettle, saute onions, garlic, carrots and celery in remaining butter until tender. Stir in flour until smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the mushrooms. Simmer, covered about 30 minutes. Add parsley and remaining mushroom; simmer 5 minutes longer or until heated through.

Garnish each serving with a dollop of sour cream if desired.

Recipe by: Taste of Home Garden-Fresh Recipes Posted to MC-Recipe Digest V1 #764 by Aquasea221@... on Aug 29, 1997

Related recipes