Diabetic Soup Recipes
Mushroom Vegetable Soup Recipe
Ingredients:
1 lb Mushrooms, fresh
2 tbsp Margarine, divided
1 cup Carrot, finely chopped
1 cup Celery, finely chopped
1 cup Onion, finely chopped
1 Garlic, clove minced
13 3/4 oz Can condensed beef broth
2 cup Water
1/4 cup Tomato paste
2 tsp Parsley flakes or
1/4 cup Fresh parsley, minced
1 Bay leaf
1/2 tsp Ground pepper, freshly
2 tbsp Dry sherry
Preparation:
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
Shared by: Kathleen's Recipe Swap Page
http://www.ilos.net/~answers/recipe
recipes@ilos.net
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Preparation Time: 0:00
Serves: 6
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Mushroom Vegetable Soup Recipe provided for you by InformationAboutDiabetes.com
