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 black 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)
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
Preparation time: 25 minutes
Serving size: 1 cup
Nutrition Facts
Per Serving:
Calories: 90
Carbohydrate: 11 g
Protein: 7 g
Fat: 2 g
Saturated fat: <1 g
Sodium: 370 g
Fiber: 2 g
Exchanges per serving: 2 vegetable, 1/2 fat
Carbohydrate choices: 1