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.

Return to Soups

Return to Vegetarian