Asian Mushroom Soup Diabetic Friendly Recipes

ASIAN MUSHROOM SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

DIABETIC CREAMY MUSHROOM SOUP

Steps:

• Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4 to 5 minutes or until soft; stirring frequently.
• Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
• In a small bowl, mix the milk and flour until smooth; gradually add to the soup, stirring constantly. Stir in the browning and seasoning sauce and simmer for 5 more minutes or until thickened.

ONION, LEEK AND MUSHROOM SOUP (DIABETIC FRIENDLY)

Steps:

• In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
• Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper.
• In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

ASIAN MUSHROOM SOUP

Steps:

• In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
• Cover; Bring to a boil; simmer until mushrooms are soft, about 5 minutes.
• Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.

ASIAN MUSHROOM SOUP

Steps:

• Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
• Heat over medium heat and bring to a simmer.
• Add the remaining ingredients except the snow peas, scallions and sesame oil.
• Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
• Add the scallions to the pot, remove from heat and ladle into serving bowls.
• Drizzle a bit of sesame oil over the top of each serving.

ASIAN MUSHROOM SOUP - DIABETIC FRIENDLY

Steps:

• Heat vegetable oil in a saucepan over medium-high heat.
• Add ginger and garlic; stir-frying for around 30 seconds.
• Lower heat to medium and add mushrooms; stir-fry for 2 minute.
• Pour in the broth, bring to a boil; cover and cook for 10 minute.
• Add rice wine and sesame oil; stir well. Season to taste with salt.