Difficulty: Easy - for beginners
6 tablespoons butter - divided
1 tablespoon of chopped onion
2 cups of finely chopped carrots
2 cups of finely chopped celery
1 clove of garlic, minced
2 1/2 cups of beef broth
3 1/2 cups of water
1 small can of tomato paste
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 pound of mushrooms, chopped very fine
1/4 cup of dry sherry
In a large saucepan, melt 4 tablespoons butter.
Add onion, carrots, celery, & garlic & sauté for 3 minutes.
Stir in beef broth, water, tomato paste, salt, and pepper.
Bring to a boil. Cover and reduce heat. Simmer 1 hour.
Purée the soup with hand mixer, (or in batches using food processor or blender).
Melt 2 tablespoons of butter in a skillet, add mushrooms, and sauté for 5 minutes.
Add to the pureed soup. Add 1/4 cup of dry sherry.
Heat thoroughly and serve.