Mushroom vegetable soup

Yield: 6 servings

Measure Ingredient
1 pounds Mushrooms; fresh
2 tablespoons Margarine, divided
1 cup Carrot; finely chopped
1 cup Celery; finely chopped
1 cup Onion; finely chopped
1 \N Garlic; clove minced
13¾ ounce Can condensed beef broth;
2 cups Water
¼ cup Tomato paste;
2 teaspoons Parsley flakes or
¼ cup Fresh parsley; minced
1 \N Bay leaf;
½ teaspoon Ground pepper; freshly
2 tablespoons Dry sherry

Wash mushrooms; slice half of them and set aside. Chop remaining mushrooms and saute them in 1 tb margarine in a large pot. Add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often. Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry. Simmer, covered, for 1 hour. Puree soup in the blender or food proscessor fitted with steel blade. Saute the sliced mushrooms in the remaining 1 tb of margarine.

Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat over moderate heat, stirring. Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108; LOW-SODIUM DIET: Omit salt. Substitute unsalted beef broth and unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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