MUSHROOM VEGETABLE SOUP
This soup tastes unbelievably rich! It is diabetic friendly having 2 vegetable exchanges and 1 fat exchange per serving. It is also low carb! For a different texture leave the sliced mushrooms out of the pureeing step and add them in with the sherry at the end.
Provided by Michelle S.
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
- Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
- Stir in broth, water, tomato paste and seasonings.
- Simmer, covered for 1 hour over low heat.
- Remove bay leaf.
- In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
- At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
- Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
- Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
- Heat gently, stirring often.
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Linda Medlin
[email protected]This is the best mushroom vegetable soup recipe I've ever tried. It's so flavorful and satisfying.
Ali Rao
[email protected]This soup is so delicious and easy to make. I will definitely be making it again.
Nicolas pantazis
[email protected]I'm so glad I tried this recipe. It's definitely a keeper!
Ebrahim Dali
[email protected]This soup is perfect for a vegan or vegetarian diet. It's also a great way to get your daily dose of vegetables.
H M Mir Hossain
[email protected]I love that this soup is so healthy. It's low in calories and fat, and it's packed with nutrients.
mulalo singo
[email protected]This soup is a great make-ahead meal. You can make it ahead of time and then reheat it when you're ready to eat.
SUZANNE Fleming
[email protected]I'm so glad I found this recipe. I've made this soup several times and it's always a hit.
Manish Kumar
[email protected]This soup is a great way to use up leftover vegetables. It's also a great way to get your kids to eat their vegetables.
Alfredo Dematos
[email protected]I love the combination of mushrooms and vegetables in this soup. It's so hearty and flavorful.
Aass Aassdd
[email protected]This soup is so versatile. You can add or remove ingredients to suit your taste.
Muhamet Isufi
[email protected]I made this soup for a potluck and it was a huge success. Everyone raved about it.
Jose Heredia
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Najiib Osman
[email protected]I love that this soup is made with all fresh ingredients. It tastes so much better than canned soup.
Jazz Lala
[email protected]This soup is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
mahmoud zidiya
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The vegetables were cooked perfectly and the broth was very flavorful.
Mattie Smith
[email protected]This soup is so easy to make and it's so delicious. I love that I can use whatever vegetables I have on hand.
Krishna Giri
[email protected]I made this soup last night and it was a hit with my family! Everyone loved it.
barry aumack
[email protected]This is the best mushroom vegetable soup I've ever had! It's so flavorful and hearty, and it's packed with vegetables.