Mushroom Vegetable Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Mushrooms, fresh
2 tbsp: Margarine, divided
1 cup: Carrot, finely chopped
1 cup: Celery, finely chopped
1 cup: Onion, finely chopped
1: Garlic, clove minced
13 3/4 ounce: Can condensed beef broth,
2 cup: Water,
1/4 cup: Tomato paste,
2 tsp: Parsley flakes or,
1/4 cup: Fresh parsley, minced
1: Bay leaf,
1/2 tsp: Ground pepper, freshly
2 tbsp: Dry sherry,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp