1 lb. fresh mushrooms
6 tbsp. butter
2 c. chopped carrots
2 c. chopped celery
1 c. chopped onion
1 garlic cloves, minced
2 cans beef broth
3 soup cans water
3 tbsp. tomato paste
1/4 tsp. salt
3 tbsp. dry sherry; optional

Finely chop 1/2 pound mushrooms; slice remaining 1/2 pound. In large saucepan melt 4 tablespoons butter. Add chopped vegetables and garlic; saute 5 minutes. Stir in next 5 ingredients (broth, water, tomato saute, salt, and sherry). Bring to a boil. Cover; reduce heat and simmer 1 hour. Puree soup and return to saucepan. In skillet, melt remaining butter. Add sliced mushrooms; saute 5 minutes. Add to soup; reheat.