Mushroom Soup

Ingredients

1 tbsp olive oil (I like cooking spray)
1 lb fresh mushrooms
1/4 cup chopped onions
1 small clove garlic, minced
1/2 tsp salt
1/4 tsp Worcestershire sauce
1/2 tsp dry mustard
3 tbsp sherry or red wine
1 cup water ( more as desired)
1 tbsp flour
1/2 cup chopped celery
1 tsp parsley flakes
1 medium potato, diced
1/2 cup carrots, shredded
2 cup beef broth (canned or reconstituted granules)

Place 1 tablespoon olive oil in Dutch oven and add onion and garlic.
Cook until tender. Blend in salt, Worcestershire sauce, dry mustard
and flour. Slowly add beef broth, wine and water. Bring to a boil, add celery,
parsley, carrots, potatoes and mushrooms. Cover and simmer 30 min.

SERVING SIZE:  1 cup

POINTS:  1.5