From Paulette Vickery's Recipe Collection
WW: BEEF, BACON, AND MUSHROOM SOUP
main dish, meats, soups
1 2/3 lb sirloin tips, trimmed
4 each slices canadian bacon trim
12 each baby onions, halved
4 tablespoon minced garlic
1 cup red wine
1 cup tomato paste
2 cup water
2 each beef bouillon cubes
3 1/2 cup button mushrooms
1 teaspoon minced chili pepper
2 tablespoon fresh tarigon
Cut meat into 1 inch cubes. Wrap trimmed bacon in a paper towel and cook in the microwave, 2 minutes. Chop bacon into small pieces. Coat a large non-stick pan with cooking spray, and heat. Cook garlic and onions until onions are lightly brown. Add meat and cook, stirring until well browned. Stir in wine, tomato paste, water, and bouillon cubes. Simmer covered for 45 minutes. Stir in mushrooms and chili pepper. Cook for 10 minutes mor. Stir in bacon and tarragon and serve. Per serving: 6 points, calories 296.9, protein 34.4 G, fat 8.7 G, saturated fat 2.8 G, carbohydrate 12.5 G, fiber 3.5 G, cholesterol 69.2 MG, iron 4.2 MG, sodium 743.1 MG, calcium 40.4 MG.
Yield: 6 servings
NYC Nutrilink:
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