Finely chop 1/2 pound mushrooms, and slice the other 1/2 pound. Set aside.
In large saucepan melt 4 tablespoons butter . Stir in chopped mushrooms, and saute 5 minutes. 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. Stir in reserved sliced mushrooms and saute for five minutes. Stir into soup along with sherry. Reheat. Serve in individual soup bowls with a generous dollop of sour cream.
Serves: 8 servings.
Contributor: pat ciesla
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