Tomato Mushroom Soup - cooking recipe

Ingredients

1 lb fresh mushrooms, thinly sliced (type your choice)
4 tablespoons butter, divided
1 onion, chopped fine
2 garlic cloves, minced
2 carrots, chopped
3 celery ribs, finely chopped
3 tablespoons all-purpose flour
8 cups beef broth
2 tomatoes, peeled, seeded and chopped
1 (15 ounce) can tomato sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
3 tablespoons fresh parsley, minced (if using dried, use half the amount)
sour cream (may use low fat or light if desired) (optional)

Preparation

In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
Garnish each serving with a dollop of sour cream if desired.