Mushroom Vegetable Soup
Ingredients
- 1 pound Fresh mushrooms -- sliced
- 2 tablespoons Butter, divided
- 1 cup Carrot -- finely chopped
- 1 cup Celery -- finely chopped
- 1 cup Onion -- finely chopped
- 1 clove Garlic -- minced
- 1 can Condensed beef broth
- 2 cups Water
- 1/4 cup Tomato paste
- 2 teaspoons Parsley flakes
- 1 Bay leaf
- 1/2 teaspoon pepper
- 2 tablespoons Dry sherry
Directions
Combine vegetables and butter in skillet. Saute for 5-7 minutes. Add all ingredients except sherry to crockpot. Cover; cook on low for 5-6 hours or until vegetables are cooked. Stir in sherry during last 15 minutes of cooking. Remove bay leaf before serving.