Mushroom Soup - gestational diabetes recipe

Ingredients

◦2 tablespoons lighting olive oil
◦1 large leek (white portion only), washed, halved lengthways, sliced thinly
◦2-4 cloves garlic, peeled, crushed
◦750g/ 1 ¾ pounds of Portobello or flat mushrooms, chopped
◦4 cups salt reduced vegetable
◦125ml/ 4.5 ounces thickened light cream
◦Toasted bread or low GI bread rolls to serve

Preparation

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1.Heat oil in a large saucepan over average temperature.
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2.Add leek and garlic and cook, stirring, for a few minutes.
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3.Decrease heat to minimal. Continue to cook, covered, for 10 to 15 minutes or until leek is basically tender.
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4.Increase temperature to medium.
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5.Add mushrooms and cook, stirring often, for 10 to 15 minutes or until mushrooms are smooth.
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6.If you find your mushrooms are burning, possibly reduce the heat or add around 100ml of water to add a little moisture.
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7.Add stock to saucepan and simmer, partly covered, for 20 minutes.
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8.Remove from heat and set aside to cool fairly.
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9.Mix soup until well mixed. If too firm add a little more stock.
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10.Either stir in cream before serving or add a good dollop to every container.
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11.The volume of carbohydrates in this meal varies based on the amount of bread served per individual.

 



About

From a simple breakfast side to the hot velvety voice with this creamy mushroom soup.

Added:

Saturday, March 30, 2013 - 12:24am

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