• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mushroom Vegetable Soup

  • Recipe Submitted by on

Category: Main Dish, Vegetables, Diabetic, Crockpot

 Ingredients List

  • 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

 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 diets: Omit salt. Substitute unsalted beef broth and
unsalted margarine.

Brought to you and yours via Nancy O'Brion and her Meal-Master

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