Mushroom Vegetable Soup
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Mushroom Vegetable Soup
  Crockpot    Diabetic    Vegetables    Mushrooms    Soups  
Last updated 6/12/2012 12:55:06 AM. Recipe ID 16996. Report a problem with this recipe.
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      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.

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Recipe ID 16996 (Apr 03, 2005)

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