Real Recipes From Real Home Cooks ®

diabetic mushroom bisque

(2 ratings)
Recipe by
Paul Bushay
Mesa, AZ

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

(2 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For diabetic mushroom bisque

  • 1
    cooking spray
  • 1 Tbsp
    olive oil, extra virgin
  • 1 c
    fresh chopped onion
  • 1 c
    chopped leeks
  • 2 lg
    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)

How To Make diabetic mushroom bisque

  • 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!
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