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1 lb. fresh mushrooms
6 tbsp. butter
2 c. finely chopped carrots
2 c. finely chopped celery
1 c. finely chopped onions
1 garlic clove, minced
2 (10 1/2 oz.) cans condensed beef broth and 3 soup cans water or equivalent in bouillon cubes and water
3 tbsp. tomato paste
1/4 tsp. salt
1/16 tsp. ground black pepper
3 tbsp. dry sherry

Finely chop 1/2 pound mushrooms; slice and reserve remaining mushrooms. Melt 4 tablespoons butter; add chopped vegetables and garlic. Saute 5 minutes. Stir in next 5 ingredients and bring to a boil. Cover, reduce heat and simmer 1 hour. Puree soup and return to saucepan.

In skillet, saute remaining sliced mushrooms in remaining butter, 5 minutes. Add to soup along with sherry; reheat. Makes 6 to 8 portions.

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