Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh mushrooms
   6      tablespoons   butter or margarine -- divided
   2      cups          finely chopped carrots
   2      cups          finely chopped celery
   1      cup           finely chopped onion
   1      clove         garlic -- finely minced
   2      cans          (10 1/2 oz each) condensed beef broth
  30      ounces        water
   3      tablespoons   tomato paste
   4      sprigs        parsley
                        celery leaves
   1                    bay leaf
     1/4  teaspoon      salt
     1/8  teaspoon      ground black pepper
   3      tablespoons   dry sherry
                        sour cream

Preparation:

Rinse, pat dry and finely chop 1/2 pound mushrooms; slice remaining 1/2 pound and set aside. In large saucepan melt 4 tablespoons butter . Add chopped mushrooms; saute 5 minutes longer. Put in cooker . Stir in broth, water, tomato paste, salt and black pepper. Tie together parsley, celery leaves and bay leaf with a string and add. Cover and cook on low 8 to 10 hours (high: 4 to 6 hours). Remove and discard parsley, celery leaves and bay leaf. Puree soup in blender or food mill. In medium skillet melt remaining butter. Add reserved sliced mush- rooms; saute 5 minutes, add to soup along with sherry. Reheat. Serve with a dollop of sour cream. Makes 8 servings.