| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Crockpot, Diabetic, Soups/stews, Main dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms; fresh |
| 2 |
tb |
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 |
Can condensed beef broth; |
| 2 |
c |
Water |
| 1/4 |
c |
Tomato paste; |
| 2 |
ts |
Parsley flakes or |
| 1/4 |
c |
Fresh parsley; minced |
| 1 |
|
Bay leaf; |
| 1/2 |
ts |
Ground pepper; freshly |
| 2 |
tb |
Dry sherry |
INSTRUCTIONS
Wash mushrooms; slice half of them and set aside. Chop 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. Stir in all other ingredients except the mushrooms,
the remaining margarine, and the sherry. Simmer, covered, for 1
hour. Puree soup in the blender or food proscessor fitted with steel
blade. Saute the sliced mushrooms in the remaining 1 tb of margarine.
Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat
over moderate heat, stirring.
Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE
CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108;
Low-sodium diets: Omit salt. Substitute unsalted beef broth and
unsalted margarine.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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