Title: Tomato Mushroom Soup
Categories: None
Yield: 12 Servings

1 lb Fresh Mushrooms; Thinly
-Sliced
6 tb Butter or Margarine; Divided
2 md Onions; Minced
1 Clove Garlic; Minced
2 Carrot; Chopped
3 Celery Ribs; Finely Chopped
3 tb All-Purpose Flour
8 c Beef Broth
2 Tomatoes; Peeled And Chopped
1 cn Tomato Sauce; 15oz
1 ts Salt
1/2 ts Pepper
3 tb Minced Fresh Parsley
Sour Cream; Optional

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@aol.com on Aug 29, 1997