Tomato Mushroom Soup

By breezermom on January 01, 2012

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Ingredients

    1. 1 lb fresh mushrooms, thinly sliced ( type your choice)
    2. 4 tablespoons butter, divided
    3. 1 onion, chopped fine
    4. 2 garlic cloves, minced
    5. 2 carrots, chopped
    6. 3 celery ribs, finely chopped
    7. 3 tablespoons all-purpose flour
    8. 8 cups beef broth
    9. 2 tomatoes, peeled, seeded and chopped
    10. 1 (15 ounce) cans tomato sauce
    11. 1 teaspoon kosher salt
    12. 1/2 teaspoon black pepper, freshly ground
    13. 3 tablespoons fresh parsley, minced ( if using dried, use half the amount)
    14. sour cream ( may use low fat or light if desired) (optional)

Directions

  1. In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
  2. Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
  3. Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
  4. Garnish each serving with a dollop of sour cream if desired.
 
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