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Mushroom Vegetable Soup

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Yield: 6 servings

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

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Comments

Mushroom Vegetable Soup<br /> Yield: 6 servings<br /> <br /> 1 lb Mushrooms; fresh 2 c Water<br /> 2 tb Margarine, divided 1/4 c Tomato paste;<br /> 1 c Carrot; finely chopped 2 ts Parsley flakes or<br /> 1 c Celery; finely chopped 1/4 c Fresh parsley; minced<br /> 1 c Onion; finely chopped 1 Bay leaf;<br /> 1 Garlic; clove minced 1/2 ts Ground pepper; freshly<br /> 13 3/4 oz Can condensed beef broth; 2 tb Dry sherry<br /> <br /> Wash mushrooms; slice half of them and set aside. Chop remaining<br /> mushrooms and saute them in 1 tb margarine in a large pot. Add all<br /> the vegetables (except the sliced mushrooms) and cook 6-7 minutes,<br /> stirring often. Stir in all other ingredients except the mushrooms,<br /> the remaining margarine, and the sherry. Simmer, covered, for 1<br /> hour. Puree soup in the blender or food proscessor fitted with steel<br /> blade. Saute the sliced mushrooms in the remaining 1 tb of margarine.<br /> Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat<br /> over moderate heat, stirring.<br /> <br /> Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE<br /> <br /> CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108;<br /> Low-sodium diets: Omit salt. Substitute unsalted beef broth and<br /> unsalted margarine.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,<br /> R.D.,M.S. and Katharine Middleton<br /> <br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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