Ingredients
| 1 lb. | fresh mushrooms, thinly sliced | | 6 tbsp. | butter or | | margarine, divided | | 2 | md. onions, minced | | 1 clove | garlic, minced | | 2 | carrots, chopped | | 3 | celery ribs, finely chopped | | 3 tbsp. | flour | | 8 cups | beef broth | | 2 | tomatoes, peeled, seeded and chopped | | 1 can (15 oz.) | tomato sauce | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 3 tbsp. | minced fresh parsley | | Sour cream, optional |
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Instructions
In a large kettle or Dutch oven, saute mushrooms in 4 tb butter until tender. Remove mushrooms and set aside. In the same kettle, saute onions, garlic, carrots and celery in remaining butter until tender. Stir in flour and smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the mushrooms. Simmer, covered, about 30 minutes. Add parsley and remaining mushrooms. Simmer for 5 minutes longer or until heated through. Garnish each serving with a dollop of sour cream if desired. Serves 12.
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