Diabetic Mushroom Bisque
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- cooking spray
- 1 Tbsp
- olive oil, extra virgin
- 1 c
- fresh chopped onion
- 1 c
- chopped leeks
- 2 large
- garlic cloves , minced
- 1 3/4 lb
- mushrooms , cleaned and sliced (use a medley: button, shiitake, portobello, cremini, etc.)
- 2 qt
- low sodium beef stock
- 1 tsp
- fresh thyme (or 1/4 tsp dried)
- 1 c
- evaporated milk
- sea salt & freshly cracked black pepper to taste
- 1 oz
- chopped parsley (for garnish)
1Lightly mist a 6-quart pot with cooking spray.
2Add olive oil and place over low heat.
3Add onion, leek, and garlic.
4Sauté until vegetables are limp, about 5 minutes.
5Raise heat to medium-high.
6Add mushrooms and continue to sauté, stirring occasionally, until mushrooms are tender, about 12 minutes.
7Stir in stock and thyme.
8Reduce heat and simmer, partially covered, for 20 minutes.
9In batches, puree in a food processor or blender.
10Return to pot and stir in evaporated milk.
11Season with salt (if using) and pepper.
12Heat through, but do not allow mixture to boil.
13Serve in small soup bowls.
14NOTE: MAKE DARN SURE YOU DON'T LET THIS PUPPY BOIL AFTER YOU'VE ADDED THE MILK!! I STICK A THERMOMETER IN MINE AND AS SOON AS IT HITS 170 I TURN OFF THE BURNER!