Recipe: Old Fashioned Mushroom Soup (crock pot, Woman's Day magazine, 1970's)

OLD FASHIONED MUSHROOM SOUP

1 pound fresh mushrooms, divided use
6 tablespoons butter or margarine, divided use
2 cups finely chopped carrots
2 cups finely chopped celery
1 cup finely chopped onion
1 clove garlic, finely minced
2 cans (10 1/2 oz each) condensed beef broth
3 3/4 cups water
3 tablespoons tomato paste
4 sprigs parsley
celery leaves
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons dry sherry
sour cream (for serving)

Rinse, pat dry and finely chop 1/2 pound mushrooms; slice remaining 1/2 pound 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 (high: 4 to 6 hours).

Remove and discard parsley, celery leaves and bay leaf. Puree soup in blender or food mill.

In medium skillet melt remaining 2 tablespoons butter. Add reserved sliced mushrooms; saute 5 minutes, add to soup along with sherry. Reheat.

Serve with a dollop of sour cream.

Makes 8 servings
Source: Woman's Day All Appliance Cookbook #1, 1977