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Mushroom Vegetable Soup

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Recipe

 

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

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

Amount Measure Ingredient Features
453.6 g mushrooms
fresh
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3E+1 ml margarine
divided
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237 ml carrots
finely chopped
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237 ml celery
finely chopped
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237 ml onions
finely chopped
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1 clove garlic
minced
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397.4 ml/g beef stock
condensed
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473 ml water
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59 ml tomato paste
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1E+1 ml parsley flakes
or 1/4 c fresh parsley, minced
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1 each bay leaves
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2.5 ml black pepper
fresh
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3E+1 ml sherry
dry
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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 Arrow up button

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 9241% 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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