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.
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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olive oil
- 1 tsp
- 1 tsp
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onion(s) (diced)
- 1
- 1
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celery (diced)
- 1 stalks
- 1 stalks
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assorted mushrooms ((cremini, shitake, oyster, white), sliced)
- 16 oz
- 454 g
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garlic (minced)
- 2 clove
- 2 clove
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flour
- 2 tbsp
- 2 tbsp
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low sodium, fat-free chicken broth
- 4 cup
- 4 cup
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bay leaves
- 1
- 1
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salt
- 1/4 tsp
- 1/4 tsp
-
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black pepper
- 1/4 tsp
- 1/4 tsp
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evaporated skim milk
- 1/2 cup
- 1/2 cup
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additional sauteed and sliced mushrooms (optional, for garnish)
- 1/4 cup
- 1/4 cup
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Directions
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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.
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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.
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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.
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Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes.
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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.