Ingredients
- 1 garlic
- 1 bay leaf
- 2 c water
- 13 3/4 oz condensed beef broth
- 1 c carrot
- 1 lb mushrooms
- 1 c onion
- 1 c celery
- 1/4 c tomato paste
- 2 tb dry sherry
- 2 tb margarine
- 1/4 c parsley (fresh)
- 2 ts parsley flakes
- 1/2 ts pepper (ground)
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.