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Crockpot Mushroom Soup

forkmantis's picture
Thu, 2006-06-01 14:02 — forkmantis

Summary

Yield
Source

http://southernfood.about.com/od/crockpotvegetables/r/bl43c12.htm

Prep Time6 hours

Description

Crockpot Mushroom Soup

Ingredients

  • 1 lb fresh whole mushrooms
  • 6 T butter or margarine, divided
  • 2 c diced carrots
  • 2 c finely chopped celery
  • 1 c finely chopped onion
  • 1 clove garlic, finely minced
  • 2 cn condensed, beef broth
  • 1 q water
  • 3 T tomato paste
  • 4 sprigs parsley
  • celery leaves
  • 1 1 bay leaf
  • 1⁄4 t salt
  • 1⁄8 t ground black pepper
  • 3 T dry sherry or white wine
  • sour cream

Instructions

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. Remove and discard the tied
herbs. 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. Makes 8 servings.