Instructions: 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. Saute the carrots, celery, onion and garlic until onion is clear. Add chopped mushrooms; saute 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 for 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; saute 5 minutes, add to soup along with sherry. Reheat.

Serve with a dollop of sour cream.

This recipe yields 8 servings.

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