Mushroom Soup - gestational diabetes recipe
By: lisa lore
Published: Saturday, March 30, 2013 - 12:24am

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

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