Instructions: In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms; set aside. In the same kettle, saute onions, garlic, carrots and celery in remaining butter until tender. Stir in flour until smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the mushrooms. Simmer, covered about 30 minutes. Add parsley and remaining mushroom; simmer 5 minutes longer or until heated through.

Garnish each serving with a dollop of sour cream if desired.

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