Mushroom Vegetable Soup from Healthy Diabetic Recipes

Mushroom Vegetable Soup Recipe

Recipe Ingredients:

1 lb Mushrooms, fresh
2 tbsp Margarine, divided
1 cup Carrot, finely chopped
1 cup Celery, finely chopped
1 cup Onion, finely chopped
1 Garlic, clove minced
13 3/4 oz Can condensed beef broth
2 cup Water
1/4 cup Tomato paste
2 tsp Parsley flakes or
1/4 cup Fresh parsley, minced
1 Bay leaf
1/2 tsp Ground pepper, freshly
2 tbsp Dry sherry

Recipe Instructions:

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

Servings: 6

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

:: TOP ::