Tomato Mushroom Soup

1 pound sliced fresh mushrooms
6 tablespoons butter, divided
2 medium onions, finely chopped
1 clove garlic, minded
2 medium carrots, chopped
3 celery stalks, finely chopped
3 tablespoons flour
8 cups beef broth
2 medium tomatoes, peeled, seeded and chopped
1 – 15 ounce can tomato sauce
1 teaspoon salt
½ teaspoon pepper
3 tablespoons mince fresh parsley

In a large kettle, sauté mushroom in 4 tablespoons butter, until tender. Remove mushrooms and set aside. Next, sauté the onions, garlic, celery and carrots in the remaining butter. Stir in flour until blended.

Add the broth, tomatoes, tomato sauce, salt, pepper and half the mushrooms. Cover and simmer for 30 minutes.

Stir in the parsley and remaining mushrooms, simmer for 5 more minutes.

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Audrey