MM: MUSHROOM VEGETABLE SOUP
---------- Recipe via Meal-Master (tm) v8.05

Title: MUSHROOM VEGETABLE SOUP
Categories: Crockpot, Diabetic, Soups/stews, Main dish, Vegetables
Yield: 6 Servings

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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