Mushroom Vegetable Soup
Yield
6 servingsPrep
20 minCook
90 minReady
110 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
fresh |
|
| 3E+1 | ml |
margarine
divided |
|
| 237 | ml |
carrots
finely chopped |
|
| 237 | ml |
celery
finely chopped |
|
| 237 | ml |
onions
finely chopped |
|
| 1 | clove |
garlic
minced |
|
| 397.4 | ml/g |
beef stock
condensed |
|
| 473 | ml |
water
|
|
| 59 | ml |
tomato paste
|
|
| 1E+1 | ml |
parsley flakes
or 1/4 c fresh parsley, minced |
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
black pepper
fresh |
|
| 3E+1 | ml |
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.
