Tomato-Mushroom Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
29 |
ounces |
no salt added diced tomatoes -- drained |
|
6 |
ounces |
no salt added tomato paste |
|
15 |
ounces |
no salt added tomato sauce |
|
1 |
medium |
onion -- diced |
|
2 |
cloves |
garlic -- minced |
|
8 |
ounces |
mushroom caps -- sliced |
|
2 |
cups |
water |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
2 |
teaspoons |
Italian seasoning |
|
2 |
tablespoons |
unsalted butter |
|
1 |
cup |
red wine |
| Melt butter in a large saucepan or Dutch oven. Add onion, garlic, and mushrooms. Cook until softened. Add rest of ingredients, blending well. Heat to boiling. Reduce heat and cover and simmer for 30 minutes. Makes 8 servings. |
| Per Serving: 125 Calories; 3g Fat (25.8% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 1/2 Fat. |