Mushroom vegetable soup
6 servings
Ingredients
| Quantity | 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 | 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 | Bay leaf; | |
| ½ | teaspoon | Ground pepper; freshly |
| 2 | tablespoons | Dry sherry |
Directions
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