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  Recipe Home » Diabetic » MUSHROOM VEGETABLE SOUP
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  MUSHROOM VEGETABLE SOUP
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 207
Ingredients:
1 pound mushrooms, fresh
2 Tbls. 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. condensed beef broth
2 C. water
1/4 C. tomato paste
2 tsp. parsley flakes, or 1/4 C. fresh parsley, minced
1 bay leaf
1/2 tsp. ground pepper, freshly
2 Tbls. dry sherry
Instructions:
Wash mushrooms, slice half of them and set aside. Chop remaining mushrooms and sauté in 1 Tbls. margarine in a large pot. Add all vegetables, except sliced mushrooms, and cook 6 to 7 minutes, stirring often. Stir in all other ingredients, except mushrooms, remaining margarine, and sherry. Simmer, covered, for 1 hour. Puree soup in a blender or food processor fitted with steel blade. Sauté sliced mushrooms in remaining 1 Tbls. of margarine. Return pureed soup to pot, sautéed mushrooms and sherry. Reheat over moderate heat, stirring.
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