How to Make Wild Mushroom Soup
If you can’t find the assorted mushrooms that this recipe calls for, regular white button mushrooms work just as well.
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15 min prep time
30 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
- Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes.
- 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.
Nutrition facts
6 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
70
- % Daily value*
-
Total Fat
1g
1%-
Saturated Fat
0.2g
1% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
220mg
10% -
Total Carbohydrate
11g
4%-
Dietary Fiber
1g
4% -
Total Sugars
6g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
7g
-
Potassium
560mg
12%
Ingredients
olive oil
1 tsp
onion(s) (diced)
1
celery (diced)
1 stalks
assorted mushrooms ((cremini, shitake, oyster, white), sliced)
16 oz
garlic (minced)
2 clove
flour
2 tbsp
low sodium, fat-free chicken broth
4 cup
bay leaves
1
salt
1/4 tsp
black pepper
1/4 tsp
evaporated skim milk
1/2 cup
additional sauteed and sliced mushrooms (optional, for garnish)
1/4 cup