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Diabetes Forecast

The Healthy Living Magazine

Wild Mushroom Soup

Per Serving

Wild Mushroom Soup

Makes: 11
Serving Size: 1/4 cup
Calories 65
Fat 3.5 g
Saturated Fat 1.5 g
Trans Fat 0 g
Carbohydrate 7 g
Fiber 1 g
Sugars 3 g
Cholesterol 10 mg
Sodium 90 mg (without added salt)
Potassium 205 mg
Protein 3 g
Phosphorus 70 mg
Choices: Carbohydrate 0.5, Fat 0.5
  • Makes: 11
  • Serving Size: 1/4 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Ingredients

1 (0.65 oz.) package dried morel mushrooms (or any other type of dried mushroom)
4 oz. cremini mushrooms
4 oz. button mushrooms
1 Tbsp. olive oil (divided use)
1/2 cup diced onion
2 scallions, white part only, finely chopped
1 large garlic clove, minced
1/4 cup dry white wine (sauvignon blanc or pinot grigio)
1 Tbsp. fresh minced thyme
1 tsp. fresh minced rosemary
pinch red pepper flakes
kosher salt and freshly ground black pepper to taste
3 Tbsp. flour
1 1/2cups low fat, reduced-sodium chicken broth
2/3cupfat-free evaporated milk
2Tbsp.heavy cream
1/2Tbsp.unsalted butter
Topping
1Tbsp.crème fraîche
2tsp.fresh minced chive

Directions

  1. Add the dried morels to a small bowl. Pour 1 cup of boiling water over them, and let stand for 10 minutes.
  2. Meanwhile, clean and stem the cremini and button mushrooms. Coarsely chop the mushrooms. You should have a total of about 3 cups of mushrooms. Set aside.
  3. Drain the morel mushrooms, and discard the soaking liquid. Squeeze any excess liquid from the morels and chop them. You should have about 1 cup. Set aside.
  4. Heat 1/2 Tbsp. of the olive oil in a large saucepot. Add in the onion and sauté on medium heat for 5 to 6 minutes. Add in the scallions and garlic, and sauté for 2 minutes. Remove the onion mixture from the pan and set aside.
  5. Add the remaining olive oil to the pan, and add all the mushrooms. Let them sit undisturbed without stirring for 2 minutes. Sauté the mushrooms for about 5 to 6 minutes, until they begin to release their liquid. Add back the onion mixture, and add in the wine. Raise the heat to medium- high, and cook the vegetables until the wine evaporates. Stir in the thyme, rosemary, and red pepper flakes, and salt and pepper if desired. Sauté for 1 minute. Add in the flour and sauté until the flour is incorporated into the vegetables. Add in the broth and bring to a boil. Turn the heat down to low and simmer uncovered for 10 to 15 minutes, stirring often.
  6. Add in the milk and simmer for 1 minute. Ladle the soup, in batches if necessary, into a blender or food processor. Process the soup until smooth, but leave some texture. Add the soup back to the pot. On medium-low heat, add in the cream and butter, and cook until the butter melts. Taste and correct the seasonings.
  7. Pour 1/2 cup of the soup into individual 2-ounce espresso cups. Top each soup with a dollop of crème fraîche and a sprinkle of chives.
 
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