Mushroom Vegetable Soup

Recipe Ingredients

1 lb	454g / 16oz	Fresh mushrooms
2 tablespoons	30ml	Margarine - divided
1 cup	110g / 3.9oz	Finely-chopped carrot
1 cup	110g / 3.9oz	Finely-chopped celery
1 cup	62g / 2.2oz	Finely-chopped onion
1		Garlic clove - minced
1		Condensed beef broth - (13 3/4 oz)
2 cups	474ml	Water
1/4 cup	59ml	Tomato paste
2 tablespoons	30ml	Dried parsley flakes
		= (or 1/4 cup minced fresh parsley)
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Dry sherry

Recipe Instructions

Wash mushrooms; slice half of them and set aside. Chop remaining mushrooms and saute them in 1 tablespoon margarine in a large pot. Add all the vegetables (except the sliced mushrooms) and cook 6 to 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 a blender or food processor fitted with steel blade.

Saute the sliced mushrooms in the remaining 1 tablespoon margarine. Return pureed soup to pot; add sauteed mushrooms and sherry. Reheat over moderate heat, stirring.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Vegetable, 1 Fat.

Nutrition Facts: Carbohydrates 12g; Protein 5g; Fat 5g; Calories 108; Fiber 2.6g; Sodium 953mg; Cholesterol 0mg.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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