Mushroom Pasta Soup

Mushroom Pasta Soup
2 teaspoons vegetable oil (try olive oil)
2 cups sliced mushrooms (white button or a variety)
1 onion, chopped
1 large leek, white part only, chopped
1 cup carrot, finely chopped
8 cups plus 8 teaspoons water or vegetable broth,
1 large potato cut into 1/4-inch pieces
2 teaspoons dill
1 teaspoon paprika
1/8 teaspoon fresh ground black pepper
2 cups small pasta, uncooked (try shells or spirals)
1/4 cup ketchup
Salt, to taste
Heat oil in a large saucepan over a medium heat. Add mushrooms, onion, leek and carrots. Cook, stirring frequently, for 5 minutes. Add broth, potato, dill, paprika and pepper.
Bring soup to a boil, then reduce heat to medium-low, cover and cook for 40 minutes, or until vegetables are tender. Add pasta and cook another 10 minutes. Stir in ketchup and salt.
Serves eight.
Nutrition values per serving: 126 calories, 2 g fat (0 g saturated fat), 25 g carbohydrates, 4 g protein, 212 mg sodium.
"The Vegetarian Gourmet's Easy International Recipes" by Bobbie Hinman
(2001 Surrey Books, $19.95)