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Mushroom Vegetable Soup

1 Pound mushrooms fresh
2 Cup water
2 Tablespoon margarine, divided into 2x1 tablespoons
1/4 Cup tomato paste
1 Cup carrot; finely chopped
2 Teaspoon parsley flakes or
1 Cup celery; finely chopped
1/4 Cup fresh parsley; minced
1 Cup onion; finely chopped
1 Bay leaf
1 Garlic clove minced
1/2 Teaspoon ground pepper; freshly
14 Ounce can condensed beef broth
2 Tablespoon dry sherry

Wash mushrooms and slice half of them and set aside
Chop remaining mushrooms and sauté them in 1 tbls 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 processor fitted with steel blade
Sauté the sliced mushrooms in the remaining 1 tbls of margarine
Return pureed soup to pot and sautéed 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.

Courtesy The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D. M.S. and Katharine Middleton

Serves 6