Diabetic Mushroom Bisque

Diabetic Mushroom Bisque Recipe

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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!

Rating:
★★★★★ 2 votes
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)

How to Make Diabetic Mushroom Bisque

Step-by-Step

  • 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!

Printable Recipe Card

About Diabetic Mushroom Bisque

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