Mushroom Vegetable Soup
Ingredients| 1 lb mushrooms, fresh 2 tbsp margarine, divided 1 cup carrot, finely chopped 1 cup celery, finely chopped 1 cup onion, finely chopped 1 garlic, clove minced 13 3/4 oz can condensed beef broth 2 cup water 1/4 cup tomato paste 2 tsp parsley flakes or 1/4 cup fresh parsley, minced 1 bay leaf 1/2 tsp ground pepper, freshly 2 tbsp dry sherry |
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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
Servings:
6
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