Fresh Mushroom Soup With Mozzarella Cheese
|Onion||1 , chopped|
|Carrot||1 , quartered|
|Celery||1 Cup (16 tbs), chopped|
|Beef broth||6 Cup (96 tbs) (Basic / Canned Fat Free)|
|Fresh mushrooms||3⁄4 Pound, thinly sliced|
|Lite salt||1⁄4 Teaspoon|
|Sherry||1⁄4 Cup (4 tbs) (Or Cooking Sherry)|
|Grated non fat mozzarella cheese||1 Cup (16 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Nonfat parmesan cheese||1⁄2 Cup (8 tbs) (Alpine Lace Or Weight Watchers)|
Boil onion, carrot, and celery in Basic Beef Broth until vegetables are tender; puree in blender.
Return to stock pot and simmer.
Saute mushrooms in lemon juice until tender.
Add mushrooms, salt, pepper, and sherry to simmering broth.
Cook 10-15 minutes.
Ladle into soup bowls and sprinkle with fresh parsley, mozzarella cheese, and Parmesan.