Cream Of Wild Mushroom Soup from Healthy Diabetic Recipes

Cream Of Wild Mushroom Soup Recipe

Recipe Ingredients:

5 cups sliced wild mushrooms, see *
1/4 cup dry sherry
1/2 cup minced red onion
1/4 cup low-fat low-sodium chicken broth
1 tsp minced chives
4 cups evaporated skim milk
1/3 cup unbleached white flour
fresh ground pepper

Recipe Instructions:

* (use shiitake, cremini, oyster, or regular white mushrooms, if wild are not available)

Combine the mushrooms, sherry, onion, and broth in a stockpot over medium-high heat. Cook until mushrooms are browned, about 5 minutes.

Add the chives and cook for 2 minutes. Add 3&1/2 cups of the milk. Lower the heat and simmer for 5 minutes.

Combine the remaining 1/2 cup of milk and flour. Add to the soup, stirring until smooth and thick, about 4 minutes. Add the pepper and serve.

6 servings/Serving size: 1 cup

Exchanges: Starch Exchange -- 1&1/2 Calories -- 119 Calories from Fat -- 19 Total Fat -- 2g Saturated Fat -- 1g Cholesterol -- 2mg Sodium -- 137mg Carbohydrate -- 19g Dietary Fiber -- 2g Sugars -- 9g Protein -- 9g

Copyright © 1998 American Diabetes Association

Recipe for Thursday, 8/13/98

For an elegant dinner, why not try a unique dish from Robyn Webb's Memorable Menus Made Easy, one of our newest publications, featuring top-of-the-line 5-course meals that are healthy and easy to prepare.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/16/98

Converted by MC_Buster.

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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