Tomato Mushroom Soup

* Exported from MasterCook *

Tomato Mushroom Soup

Recipe By : Taste of Home Garden-Fresh Recipes
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Pound Fresh Mushrooms, Thinly Sliced
6 Tablespoons Butter or Margarine -- Divided
2 Medium 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
1/2 Teaspoon Pepper
3 Tablespoons 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.

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