Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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