Ingredients:
- 2 tablespoons reduced-calorie margarine
- 1 package (8 ounces) crimini mushrooms, sliced (plain white mushrooms can be substituted)
- 1/2 medium onion, thinly sliced and separated into rings
- 1/4 teaspoon dried basil
- 1/4 teaspoon coarse ground pepper
- 1/4 teaspoon garlic salt
- 2 cans (14 ounces each) fat-free beef broth
- 1 can (6 ounces) tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Burgundy wine (can omit)
Directions: Melt margarine in a large pan. Add mushrooms and onions and cook over medium heat, stirring frequently, until onions are translucent (about 5 minutes). Stir in basil, pepper, garlic salt, and beef broth. Bring to a boil, lower heat to medium, and whisk in tomato paste, Worcestershire sauce and wine. Heat through.
Yield: 5 1/4 cups; Serving size: 1 cup
Nutrition facts per serving: Calories: 90; Carbohydrate: 11g; Protein: 7g; Fat: 2g; Saturated fat: less than 1 g
Recipe from www.diabetesselfmanagement.com
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