Fresh mushroom soup

Preparation time: 25 minutes

 

2 tablespoons reduced-calorie margarine
1 package (8 ounces) crimini mushrooms, sliced (plain white mushrooms can be substituted)
1/2 medium onion, thinly sliced and separated into rings
1/4 teaspoon dried basil
1/4 teaspoon coarse ground black pepper
1/4 teaspoon garlic salt
2 cans (14 ounces each) fat-free beef broth
1 can (6 ounces) tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons Burgundy wine (can omit)

Melt margarine in a large pan. Add mushrooms and onions and cook over medium heat, stirring frequently, until onions are translucent (about 5 minutes). Stir in basil, pepper, garlic salt, and beef broth. Bring to a boil, lower heat to medium, and whisk in tomato paste, Worcestershire sauce, and wine. Heat through.

Yield: 5 1/4 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 90
  Carbohydrate: 11 g
  Protein: 7 g
  Fat: 2 g
  Saturated fat: <1 g
  Sodium: 370 g
  Fiber: 2 g
  Exchanges per serving: 2 vegetable, 1/2 fat
  Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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