Diabetic Creamy Mushroom Soup Recipes

Steps:

• Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

Steps:

• 1. Heat a large saucepan over high heat. When the pot is hot, spray it with cooking spray. Add the mushrooms, onion and garlic. Saute until the mushrooms have released most of their liquid and are starting to become tender, about 5 minutes.
• 2. Season the mushrooms with salt and pepper to taste. Add the chicken broth and evaporated skim milk. Cover, and bring the soup to a boil. Reduce heat and simmer until the mushrooms are completely tender, about 8 minutes.
• 3. Working in two batches, puree the soup in a blender until smooth. Return the soup to the pot to reheat. Season with salt and pepper to taste, and serve.
• 4. Calories: 85g Total Fat: .3g Cholesterol: 1mg Sodium: 72mg Carbohydrates: 8.9g Dietary Fiber: 1.1g Sugars: 5.9g

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Steps:

• 1. Lightly mist a 6-quart pot with cooking spray.
• 2. Add olive oil and place over low heat.
• 3. Add onion, leek, and garlic.
• 4. Sauté until vegetables are limp, about 5 minutes.
• 5. Raise heat to medium-high.
• 6. Add mushrooms and continue to sauté, stirring occasionally, until mushrooms are tender, about 12 minutes.
• 7. Stir in stock and thyme.
• 8. Reduce heat and simmer, partially covered, for 20 minutes.
• 9. In batches, puree in a food processor or blender.
• 10. Return to pot and stir in evaporated milk.
• 11. Season with salt (if using) and pepper.
• 12. Heat through, but do not allow mixture to boil.
• 13. Serve in small soup bowls.
• 14. NOTE: MAKE DARN SURE YOU DON'T LET THIS PUPPY BOIL AFTER YOU'VE ADDED THE MILK!! I STICK A THERMOMETER IN MINE AND AS SOON AS IT HITS 170 I TURN OFF THE BURNER!