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.

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

Converted by MC_Buster.

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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