*  Exported from  MasterCook  *

                         Mushroom Vegetable Soup

Recipe By     : Mary Abbott Hess, R.D., M.S. and Katharine Middleton
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Diabetic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Fresh mushrooms
   2       tb           Margarine -- divided
   1       c            Carrot -- finely chopped
   1       c            Celery -- finely chopped
   1       c            Onion -- finely chopped
   1       cl           Garlic -- 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           Pepper -- freshly ground
   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 for 6 to
  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.
  
  Exchanges: 2 Vegetables + 1 Fat
  
  Per serving: Cho: 12 g; Pro: 5 g; Fat: 5 g; Cal: 108;

  Low-sodium diets: Omit salt. Substitute unsalted beef broth and
  unsalted margarine.
  
  Recipe FROM: The Art of Cooking for the Diabetic
  
  Posted by: Nancy O'Brion


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