Mushroom Vegetable Soup

* Exported from MasterCook *

MUSHROOM VEGETABLE SOUP

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

Amount Measure Ingredient -- 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



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