Recipe - Mushroom Vegetable Soup

1 pound Mushrooms; fresh
2 tablespoon Margarine, divided
1 cup Carrot; finely chopped
1 cup Celery; finely chopped
1 cup Onion; finely chopped
1 Garlic; clove minced
13 Three fourths ounce Can condensed beef broth;
2 cup Water
One fourth cup Tomato paste;
2 teaspoon Parsley flakes or
One fourth cup Fresh parsley; minced
1 Bay leaf;
One half teaspoon Ground pepper; freshly
2 tablespoon Dry sherry

Wash mushrooms; slice half of them and set aside. Chop remaining
mushrooms and saute them in 1 tablespoon margarine in a large pot. Add all
the vegetables (except the cut or sliced up mushrooms) and cook 67 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 cut or sliced up mushrooms in the remaining 1 tablespoon 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;
Lowsodium 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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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip