Mushroom Soup

2 Reviews
100% would make this recipe again

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Ingredients

??? button (white) mushrooms, thinly sliced ???
??? garlic, pressed or minced ???
??? leeks, thinly sliced ???
??? butter, unsalted ???
??? olive oil ???
??? cornstarch ???
??? rice, long grain ???
??? chicken broth ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? sour cream ???
??? chives, fresh, chopped [optional] ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Thinly slice the mushrooms; press or mince the garlic; discard the dark green part of the leeks, keep the white and light green parts, then slice them thin.
  2. Melt the butter in a pot or saucepan over medium-low heat. Add the leeks and garlic, then sweat about 10 min until they are softened.
  3. During this time, heat the oil in a separate pan over medium-high heat. Add the mushrooms and sauté them in batches, so that they will turn golden-brown rather than 'boil' in the water released during cooking. Take the mushrooms out of the pan as they become golden-brown and set aside.
  4. When the leeks are softened, stir in the cornstarch. Cook 2 min, with stirring, then add the rice and mushrooms (you may keep some mushrooms aside as a garnish). Pour in the broth, bring to a boil, then lower the heat and simmer about 15 min, until the rice is cooked. Season with salt and pepper to taste.
  5. Purée the soup in a blender, then distribute it into bowls. Garnish each bowl with a spoonful of sour cream, the optional chopped chives, and reserved mushrooms. Serve.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

210

Fat

11 g

17 %

Saturated 4.5 g
+ Trans 0.2 g

24 %

Cholesterol

20 mg

Sodium

670 mg

28 %

Carbohydrate

22 g

7 %

Fibre

2 g

7 %

Sugars

3 g

Net Carbs

20 g

Protein

5 g

Vitamin A

16 %

Vitamin C

8 %

Calcium

6 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Niacin, Pantothenic Acid, Potassium, Selenium, Vitamin B2
Good source of  :
Folacin, Manganese, Phosphorus, Vitamin A, Vitamin K, Zinc
Source of  :
Calcium, Iron, Magnesium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | Halal | Christmas | Thanksgiving | Valentine's Day

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