Tomato Mushroom Soup

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

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.

fresh mushrooms, butter, onion, garlic, carrots, celery, allpurpose, beef broth, tomatoes, tomato sauce, kosher salt, black pepper, fresh parsley, sour cream

Taken from www.food.com/recipe/tomato-mushroom-soup-471076 (may not work)