*  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
  
 
 
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