Right here’s a scrumptious mushroom vegetable stew recipe, very thick and beautiful. It’s considered one of my favourite soup recipes – it has plenty of greens, it’s tasty, simple to make and low in fats.
Weight Watchers Mushroom Vegetable Soup Substances
1 lb entire mushrooms
1 cup carrots, finely chopped
2 tablespoons butter or margarine, divided
1 cup celery, finely chopped
2 garlic cloves, minced
1 cup onion, finely chopped
1 (14 ounce) can beef broth
1/4 cup tomato paste
2 cups water
2 tablespoons dry sherry
1 bay leaf
2 teaspoons parsley flakes
1/2 teaspoon contemporary floor black pepper
Weight Watchers Mushroom Vegetable Soup Preparation
1. Clear the mushrooms, slice a couple of of them and set them apart. Chop the remaining mushrooms and saute them in 1 tablespoon butter in a big soup pot.
2. Add all of the remaining greens (besides the sliced mushrooms) and prepare dinner for about 6-7 minutes, stirring typically.
3. Stir within the tomato paste, broth, water and seasonings.
4. Simmer, coated, over low warmth for about 1 hour.
5. Take away and discard the bay leaf.
6. In a big skillet, soften the remaining 1 tablespoon butter and saute the sliced mushrooms till tender, then set them apart.
7. Utilizing a blender, puree the soup in batches.
8. Return the combination to the soup pot.
9. Add the reserved sliced mushrooms and sherry to the pot.
10. Warmth gently, stirring typically.
Servings: 6
What number of Weight Watchers factors in mushroom vegetable soup recipe?
Dietary data for one serving:
WW factors: 2
Energy: 115
Energy from fats: 44
Whole fats: 4.9g
Ldl cholesterol: 10mg
Whole carbs: 10.7g
Fiber: 2.5g
Protein: 5.2g
Photograph credit score: Derf @ Meals.com
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Initially posted 2008-11-13 12:19:20.