Bluebonnet Collected Recipes

A super recipe, quick & easy to make and offering a rich, complex flavor, winning recipe #1 really tickled our taste buds. Thanks Dolores!

Ingredients:
3 Tbsp olive oil
3 Tbsp butter
1 clove garlic minced
1/2 sweet onion minced
1 lb mixed mushrooms (your own choice), sliced
2 3/4 cups chicken or vegetable broth
5 carrots sliced
1 can (8 oz.) tomato sauce
1/2 cup cream sherry*
3/4 tsp onion powder
3/4 tsp garlic powder

* Dolores reports Harvey's Bristol Cream sherry makes the difference between "Very good" and "Fabulous!"

Saute mushrooms in oil and butter in large sauce pan until light brown. Remove half with slotted spoon, set aside. To remaining mushrooms in pan add garlic and onion, saute over medium heat until onions are transparent; do not brown. Add broth, carrots, tomato sauce, onion and garlic powder, and wine. Cook over med/low heat for 12 minutes and carrots are tender. Puree and return to pan. Add reserved mushrooms and heat for 10 minutes, stirring occasionally. Serve hot.