Mushroom Vegetable Soup #2 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 lb: mushrooms, fresh
2 tablespoon: margarine, divided,
1 cup: carrot, finely chopped
1 cup: celery, finely chopped
1 cup: onion, finely chopped
1: garlic, clove minced
13 3/4 oz: can condensed beef broth,
2 cup: water,
1/4 cup: tomato paste,
2 teaspoon: parsley flakes or,
1/4 cup: fresh parsley, minced
1: bay leaf,
1/2 teaspoon: ground pepper, freshly
2 tablespoon: 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 DIET: 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
Yield: 6 servings
Source from luhu.jp
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 DIET: 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
Yield: 6 servings
Source from luhu.jp