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Title: Mushroom Vegetable Soup
Categories: Crockpot Diabetic Soup Entree Vegetable
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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