MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Mushroom Vegetable Soup
  Categories: Crockpot, Diabetic, Soups/stews, Main dish, Vegetables
       Yield: 6 servings
  
       1 lb Mushrooms; fresh                    2 c  Water
       2 tb Margarine, divided                1/4 c  Tomato paste;
       1 c  Carrot; finely chopped              2 ts Parsley flakes or
       1 c  Celery; finely chopped            1/4 c  Fresh parsley; minced
       1 c  Onion; finely chopped               1    Bay leaf;
       1    Garlic; clove minced              1/2 ts Ground pepper; freshly
  13 3/4 oz Can condensed beef broth;           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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