This soup is diabetic acceptable

• 1 pound mushrooms
• 2 tablespoons  butter or margarine (divided)
• 2 medium carrots -- finely chopped
•  2 stalks celery -- finely chopped
• 1 large onion -- finely chopped
• 1 garlic clove minced
• 1 (13 3/4 ounce) can condensed beef broth
• 2 cups Water
• 1/4  cup tomato paste
• 1/4 cup fresh parsley, minced
• 1 bay leaf
• Freshly milled black pepper to taste
• 2 tablespoons dry sherry

Method

Slice half of the mushrooms and set aside. Chop the other half. In a large stockpot or soup pot, saute chopped mushrooms in 1 tablespoon butter or margarine . When mushrooms release their liquid, add all the vegetables except for reserved, sliced mushrooms.

To marry the flavors, cook, stirring, for 6-7 minutes. Stir in all other ingredients except the reserved mushrooms, the remaining butter or margarine, and the sherry.

Bring to a boil.  When boiling, immediately lower heat to reach a strong simmer.  Cook, covered, for 1 hour.

Let cool slightly  to be workable, and puree in a blender or food processor fitted with steel blade. Return to pot.

Saute reserved mushrooms in the remaining 1 tablespoon butter or margarine. Add to pot with the sherry, and cook just to heat.  

Serves: 6

Contributor: Pat Ciesla

 

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