Mushroom Vegetable Soup
| Yield: | 6 Servings |
| Categories: | Diabetic, Main Dishes, Slow Cooker, Vegetables, Soups |
| 1 | lb | Mushrooms; fresh |
| 2 | tb | Margarine, divided |
| 1 | c | Carrot; finely chopped |
| 1 | c | Celery; finely chopped |
| 1 | c | Onion; finely chopped |
| 1 | Garlic; clove minced | |
| 13 3/4 | oz | Can condensed beef broth; |
| 2 | c | Water |
| 1/4 | c | Tomato paste; |
| 2 | ts | Parsley flakes or |
| 1/4 | c | Fresh parsley; minced |
| 1 | Bay leaf; | |
| 1/2 | ts | Ground pepper; freshly |
| 2 | tb | Dry sherry |
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