Macaroni Mushroom Soup
|Chopped mushrooms||1 Pound (4 Cups)|
|Chopped carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Salad macaroni||4 Ounce, uncooked (1 Cup)|
|Milk||4 Cup (64 tbs)|
|Light cream||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
Saute vegetables in butter or margarine until tender, but not brown; add water and seasonings.
Bring to a boil.
Gradually add pasta so that water continues to boil, stirring constantly.
Reduce heat; cover tightly and simmer 5 minutes, or until pasta is tender.
Add milk, cream and sherry, if desired; heat to serving temperature.