Ingredients
1 pound sliced fresh mushrooms6 tablespoons butter, divided2 medium onions, finely chopped1 garlic clove, minced2 medium carrots, chopped3 celery ribs, finely chopped3 tablespoons all-purpose flour8 cups beef broth2 medium tomatoes, peeled, seeded and chopped1 can (15 ounces) tomato sauce1 teaspoon salt1/2 teaspoon pepper3 tablespoons minced fresh parsleySour cream, optional
Preparation
In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm.
In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes.
Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.
