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

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  • 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

  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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About Diabetic Mushroom Bisque

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




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