Tomato Mushroom Soup

• 1 lb. fresh mushrooms, thinly sliced
• 6 tbsp. butter
• margarine, divided
• 2 md. onions, minced
• 1 clove garlic, minced
• 2 carrots, chopped
• 3 celery ribs, finely chopped
• 3 tbsp. flour
• 8 cups beef broth
• 2 tomatoes, peeled, seeded and chopped
• 1 can (15 oz.) tomato sauce
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 tbsp. minced fresh parsley
• Sour cream, optional

1. In a large kettle or Dutch oven, saute mushrooms in 4 tb butter until tender.
2. Remove mushrooms and set aside.
3. In the same kettle, saute onions, garlic, carrots and celery in remaining butter until tender.
4. Stir in flour and smooth.
5. Add broth, tomatoes, tomato sauce, salt, pepper and half of the mushrooms.
6. Simmer, covered, about 30 minutes.
7. Add parsley and remaining mushrooms.
8. Simmer for 5 minutes longer or until heated through.
9. Garnish each serving with a dollop of sour cream if desired.
10. Serves 12.

fresh mushrooms, butter, margarine, onions, clove garlic, carrots, celery, flour, beef broth, tomatoes, tomato sauce, salt, pepper, parsley, sour cream

Taken from www.foodgeeks.com/recipes/6792 (may not work)