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Wild Mushroom Soup
15 min prep time
30 min cook time
6servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction & Styling by Haleigh Eason
How to Make Wild Mushroom Soup
If you can’t find the assorted mushrooms that this recipe calls for, regular white button mushrooms work just as well.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
15 min prep time
30 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- Add the oil to a soup pot over medium-high heat. Add the onion and celery and sauté until the onions turn clear, about 5 minutes.
- Add the mushrooms and sauté until soft and all the liquid is evaporated, about 10 to 12 minutes. Add the garlic and sauté 1 more minute.
- Add the flour to the mushrooms and sauté for 2 minutes, then add the broth and stir well, scraping up the bits at the bottom of the pan.
- Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes.
- Add the evaporated milk and simmer for 1 minute. Remove the bay leaf and then puree the soup with an immersion blender or in batches in a stand blender. Ladle into bowls and garnish with additional sauteed sliced mushrooms, if desired.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 70
-
Total Fat
1g
- Saturated Fat 0.2g
- Cholesterol 5mg
- Sodium 220mg
-
Total Carbohydrate
11g
- Dietary Fiber 1g
- Total Sugars 6g
- Protein 7g
- Potassium 560mg
- Phosphorous 180mg
Ingredients
olive oil
1 tsp
onion(s) (diced)
1
celery (diced)
1 stalks
assorted mushrooms ((cremini, shitake, oyster, white), sliced)
16 oz
garlic (minced)
2 clove
flour
2 tbsp
low sodium, fat-free chicken broth
4 cup
bay leaves
1
salt
1/4 tsp
black pepper
1/4 tsp
evaporated skim milk
1/2 cup
additional sauteed and sliced mushrooms (optional, for garnish)
1/4 cup
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