Mushroom vegetable soup Recipe

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Mushroom vegetable soup

Artist:	_	Yield:	6
Categories:	Crockpot, Entrees, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

1	lbs	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 1/4	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

Procedures:

1	Wash mushrooms; slice half of them and set aside.
2	Chop remaining mushrooms and saute them in 1 tb margarine in a large pot.
3	Add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often.
4	Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry.
5	Simmer, covered, for 1 hour.
6	Puree soup in the blender or food proscessor fitted with steel blade.
7	Saute the sliced mushrooms in the remaining 1 tb of margarine.
8	Return pureed soup to pot; and sauteed mushrooms and sherry.
9	Reheat over moderate heat, stirring.
10	food exchanges per serving: 2 vegetables exchanges + 1 fat exchange
11	cho: 12g; pro: 5g; fat: 5g; cal: 108; low-sodium diets: omit salt.
12	Substitute unsalted beef broth and unsalted margarine.