Diabetic Mushroom Bisque Recipe

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Diabetic Mushroom Bisque

Paul Bushay

By
@chefbunyan

If desired, sprinkle each serving with chopped parsley. Also make darn sure you CLEAN the leeks well! Otherwise you'll have a sandy soup!


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Comments:

Serves:

10

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1
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)

Directions Step-By-Step

1
Lightly mist a 6-quart pot with cooking spray.
2
Add olive oil and place over low heat.
3
Add onion, leek, and garlic.
4
Sauté until vegetables are limp, about 5 minutes.
5
Raise heat to medium-high.
6
Add mushrooms and continue to sauté, stirring occasionally, until mushrooms are tender, about 12 minutes.
7
Stir in stock and thyme.
8
Reduce heat and simmer, partially covered, for 20 minutes.
9
In batches, puree in a food processor or blender.
10
Return to pot and stir in evaporated milk.
11
Season with salt (if using) and pepper.
12
Heat through, but do not allow mixture to boil.
13
Serve in small soup bowls.
14
NOTE: 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!

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Diabetic
Other Tag: Quick & Easy