*  Exported from  MasterCook  *

                        MUSHROOM VEGETABLE SOUP

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Diabetic
               Main Dish                        Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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



                  - - - - - - - - - - - - - - - - - -