Mushroom Vegetable Soup
Description
This International soup features Mushrooms; fresh, Margarine, divided, Carrot; finely chopped, Celery; finely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Wash mushrooms; slice half of them and set aside.
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Chop remaining mushrooms and saute them in 1 tb margarine in a large pot.
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Add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often.
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Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry.
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Simmer, covered, for 1 hour.
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Puree soup in the blender or food proscessor fitted with steel blade.
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Saute the sliced mushrooms in the remaining 1 tb of margarine.
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Return pureed soup to pot; and sauteed mushrooms and sherry.
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Reheat over moderate heat, stirring
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1154.9kcal
- % Daily Value *
- Total Fat 59.9g93%
- Saturated Fat 22.7g114%
- Cholesterol 268.1mg90%
- Sodium 563.1mg24%
- Total Carbohydrate 55.2g19%
- Dietary Fiber 13.2g53%
- Sugars 10.4g
- Protein 99.8g200%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beef, blending, broth, carrot, celery, chopped, clove, condensed, diabetic, divided, dry, finely, flakes, fresh, freshly, garlic, ground, international, leaf, margarine
