Hearty Mushroom & Beef Soup Recipe - Buttons & Bows YIELD

Buttons & Bows

YIELD Makes 4 servings

This rich, hearty soup is delicious on a chilly autumn day. For a more upscale soup, use a variety of exotic mushrooms.

INGREDIENTS

1 teaspoon olive oil 1/3 cup minced onion 1/3 cup sliced carrot 3 cups sliced fresh mushrooms 1 teaspoon ground sage 1/4 teaspoon ground thyme 1/4 teaspoon black pepper 1/4 cup dry red wine 2 cans (about 14 ounces each) fat-free reduced-sodium beef broth 1/4 cup tomato paste 2 ounces uncooked small bow tie pasta

PREPARATION:

1. Heat oil in large saucepan over medium heat until hot. Add onion and carrot; cook 2 minutes. Add mushrooms, sage, thyme and pepper; cook and stir 5 minutes or until mushrooms are soft. Add wine; cook 2 minutes or until wine is reduced by half. Add beef broth; bring to a boil over medium-high heat. Add tomato paste and pasta; cover. Cook, stirring occasionally, 10 to 12 minutes or until pasta is tender.
2. Ladle into soup tureen or individual bowls. Serve immediately.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 3/4 cup soup Protein 7 g Fiber 2 g Carbohydrate 26 g Saturated Fat <1 g Total Fat 3 g Calories from Fat 14 % Calories 160 Sodium 204 mg DIETARY EXCHANGE: Vegetable 2 Starch 1 Fat 1/2