Old Mexico Chili

1 lb Fresh mushrooms
6 tb Butter or margarine, divided
2 c Finely chopped carrots
2 c Finely chopped celery
1 c Finely chopped onion
1 Clove garlic, finely minced
2 cn (10 1/2 oz each) condensed beef broth
30 oz Water
3 tb Tomato paste
4 Sprigs parsley
Celery leaves
1 Bay leaf
1/4 ts Salt
1/16 ts Ground black pepper
3 tb Dry sherry
Sour cream

Rinse, pat dry and finely chop 1/2 pound mushrooms; slice remaining 1/2 pound and set aside. In large saucepan melt 4 tablespoons butter. Add chopped mushrooms; sauté 5 minutes longer. 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. Add reserved sliced mushrooms; sauté 5 minutes, add to soup along with sherry. Reheat. Serve with a dollop of sour cream. Makes 8 servings.

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