Vegetarian

Mushroom-Veggie Soup takes 20 minutes to prepare.

Mushroom-Veggie Soup takes 50 minutes to cook.

Mushroom-Veggie Soup makes 11 servings.

The ingredients for Mushroom-Veggie Soup are:

1 tbsp Extra Virgin Olive Oil
1 large Onion
Tomato Paste - 4 Tbsp
Carrots, 3 medium ( 12 oz or 338 grams)
Celery, 3 large stalks
Portobella Mushrooms, 9 oz. or 4-6 jumbo caps, stems removd
Red Wine Vinegar 1tbsp
Water 6 cups or vegetable broth
1 large Sweet Potato , 300 grams or 105 oz
Frozen peas, frozen
1 tbsp Paprika
2 tsp Rosemary
.5 cup Parsley

Here is how you make Mushroom-Veggie Soup:

1. Heat oil in a large soup/stock pot over medium heat. Add the onions and saut? for 2 minutes until they become soft. Add tomato paste and stir in.2. Add carrots, celery, mushrooms and a pinch of salt and saut? for another five minutes or so, until vegetables become softer.3. Add red wine vinegar, broth or water, sweet potatoes, peas, paprika and rosemary and bring to a boil uncovered. Then cover and let simmer on medium-low, stirring occasionally, for about 40 minutes.4. Check to see if potatoes and carrots are fork-tender. To thicken: blend 2 cups of the stew (broth and vegetables) in a high-speed blender for 30 seconds or so. Stir mixture back into the pot to thicken the stew. Add parsley, salt and pepper to taste and let stew sit on the stove for a few more minutes on low-heat to let flavors combine.5. Serve warm in bowls.6. SubstitutesCoconut oil ? olive oil or vegan butterPortobello mushroom ? white button, shiitake or omit if you are allergicSweet Potato ? butternut squash, white potatoFresh Herbs ? dried herbs (halve the amount as dried herbs are more potent)Serving Size: Makes 11.5 one cup servingsNumber of Servings: 11.5Recipe submitted by SparkPeople user SMULLINS4.

The nutritional information for Mushroom-Veggie Soup is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 85.5

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 86.8 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 4.0 g
• Protein: 3.4 g