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Mushroom vegetable soup

Mushroom vegetable soup
Main Ingredient: Various Vegetables

Preparation: Crock Pot and Slow Cooker

Course: Various soups and stews Various Main Dishes

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Mushroom vegetable soup ingredients

  • 1 lb mushrooms, fresh
  • 2 T margarine, divided
  • 1 c Carrot, finely chopped
  • 1 c Celery, finely chopped
  • 1 c Onion, finely chopped
  • 1 Garlic, clove minced
  • 13 1⁄4 oz Can condensed beef broth
  • 2 c water
  • 1⁄4 c Tomato paste
  • 2 t parsley flakes or
  • 1⁄4 c Fresh parsley, minced
  • 1 Bay leaf
  • 1⁄2 t Ground pepper, freshly
  • 2 T Dry sherry

Cooking Mushroom vegetable soup

1. Wash mushrooms; slice half of them and set aside.
2. Chopi 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.
3. Stiri in all other ingredients except the mushrooms, the remaining margarine, and the sherry.
4. Simmeri, covered, for 1 hour.
5. Pureei soup in the blender or food proscessor fitted with steel blade.
6. Sautei the sliced mushrooms in the remaining 1 tb of margarine.
7. Return pureed soup to pot; and sauteed mushrooms and sherry.
8. Reheat over moderate heat, stirring.
9. food exchanges per serving: 2 vegetables exchanges + 1 fat exchange cho: 12g; pro: 5g; fat: 5g; cal: 108; low-sodium diets: omit salt.
10. Substitute unsalted beef broth and unsalted margarine.


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