*  Exported from  MasterCook  *

                         Mushroom Vegetable Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Mushrooms -- rinsed and sliced
   2                    Onions -- chopped
   1      tablespoon    Salad oil
   2      pounds        Thin-skinned potatoes
                        Peeled and cubed
   2                    Carrots -- sliced
   1 1/2  cups          Celery -- sliced
   3                    Dried bay leaves
   2      tablespoons   Chopped parsley
   1      tablespoon    Dried oregano
   1      teaspoon      Dried basil
   1      can           (6 oz) tomato paste
     1/2  cup           Dry red wine
     1/2  cup           Reduced-sodium soy sauce
                        Salt and pepper
                        Grated parmesan cheese
                        (optional)

IN a 5- to 6-quart pan, combine mushrooms, onions, and oil.  Stir often over
 medium-high heat until mushrooms liquid evaporates and onions are lightly
 browned, about 15 minutes.
Add potatoes, carrots, and celery.  Stir often until vegetables are lightly browned,
 about 10 minutes.  Add 7 cups water, bay leaves, parsley, oregano, basil, tomato
 paste, wine, and soy sauce.
Bring soup to a boil, cover reduce heat, and simmer until vegetables are tender
 when pierced and flavors have blended, about 30 minutes.  Ladle into bowls 
and add salt, pepper, and cheese to taste.


                   - - - - - - - - - - - - - - - - - -