Recipe of Mushroom Vegetable Soup - Food Recipes

-- MasterCook Extracted --

MUSHROOM VEGETABLE SOUP

Recipe By :
Serving Size : 6
Preparation Time :0:00
Categories : Crockpot Diabetic Main Dish Vegetables

Ingredients - Preparation Method:

1 lb Mushrooms -- fresh 2 tb Margarine, divided 1 c Carrot -- finely chopped 1 c Celery -- finely chopped 1 c Onion -- finely chopped 1 Garlic -- clove minced 13 3/4 oz Can condensed beef broth 2 c Water 1/4 c Tomato paste 2 ts Parsley flakes or 1/4 c Fresh parsley -- minced 1 Bay leaf 1/2 ts Ground pepper -- freshly 2 tb 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 diets: 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 - - - - - - - - - - - - - - - - - -