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
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