Wash mushrooms; slice half of them and set aside. Chop remaining mushrooms and saute them in 1 tablespoon margarine in a large pot. Add all the vegetables (except the sliced mushrooms) and cook 6 to 7 minutes, stirring often. Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry. Simmer, covered, for 1 hour.

Puree soup in a blender or food processor fitted with steel blade.

Saute the sliced mushrooms in the remaining 1 tablespoon margarine. Return pureed soup to pot; add sauteed mushrooms and sherry. Reheat over moderate heat, stirring.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Vegetable, 1 Fat.

Nutrition Facts: Carbohydrates 12g; Protein 5g; Fat 5g; Calories 108; Fiber 2.6g; Sodium 953mg; Cholesterol 0mg.

Comments: A mushroom-picker's delight! Served with cheese and fruit, this hearty and delicious soup will make a full meal.

Note: Low-sodium diets: Omit salt. Substitute unsalted beef broth and unsalted margarine.