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Mushroom Vegetable Soup

 

19

Yield

6

servings

Prep

20

min

Cook

90

min

Ready

110

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 pound mushrooms
fresh
2 tablespoons margarine
divided
1 cup carrots
finely chopped
1 cup celery
finely chopped
1 cup onions
finely chopped
1 clove garlic
minced
13 ¾ ounces beef stock
condensed
2 cups water
¼ cup tomato paste
2 teaspoons parsley flakes
or 1/4 c fresh parsley, minced
*
1 each bay leaves
*
½ teaspoon black pepper
fresh
2 tablespoons sherry
dry

Directions

Wash mushrooms; slice half of them and set aside.

Chop remaining mushrooms and sauté them in 1 tablespoon margarine in a large pot.

Add all the vegetables (except the sliced mushrooms) and cook 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.

Purée soup in the blender or food proscessor fitted with steel blade.

Sauté the sliced mushrooms in the remaining 1 tablespoon of margarine.

Return puréed soup to pot; and sautéed mushrooms and sherry.

Reheat over moderate heat, stirring.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 9241% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 263mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 10g
Vitamin A 80% Vitamin C 13%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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