MUSHROOM AND LEEK SOUP
A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Provided by Ruth
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
- Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g
AWESOME DIABETIC FRIENDLY GOOEY FRENCH ONION SOUP
My husband and I have always loved French Onion Soup, but since he was diagnosed with Type 1 Diabetes a few years ago, I had yet to nail a recipe he could enjoy that didn't scream "the bread is missing!" Finally, after many, many attempts, I nailed it. Please enjoy ~ also good for those on a low carb diet.
Provided by Laurie Gordon
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. Melt Smart Balance and olive oil in heavy pan. Add onion slices and cook on medium for about 20 minutes, stirring occasionally. Watch to make sure onions do not brown. You want them very wilted and tender.
- 2. Add in garlic powder, thyme, sherry, broth and water. Cook uncovered on medium for 15 minutes, then cover and cook on medium for 15 minutes. Keep warm until ready to serve.
- 3. To serve, divide into four bowls. Sprinkle with Parmesan and then top with a slice of each cheese. Heat in microwave until cheese is just completely melted (don't overdo it). Serve and enjoy! YUM!
ONION, LEEK AND MUSHROOM SOUP (DIABETIC FRIENDLY)
This hearty soup combines the natural sweetness of caramelized onions with leek and mushrooms. The nutty flavor of wild rice adds something special. You can use brown rice if you prefer. This can be vegetarian by using veggie broth in place of the ask for meat broth. A food processor will make short work of the chopping.
Provided by Annacia
Categories Brown Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 224.3, Fat 4.7, SaturatedFat 0.8, Sodium 68, Carbohydrate 40.3, Fiber 5.7, Sugar 10.8, Protein 8.8
DIABETIC CREAMY MUSHROOM SOUP
Make and share this Diabetic Creamy Mushroom Soup recipe from Food.com.
Provided by Moirianne
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
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.
MUSHROOM ONION SOUP
Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters-20, 19 and 16.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings (about 1-1/2 quarts).
Number Of Ingredients 10
Steps:
- Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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