Creamy Mushroom Soup

2 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 onions, minced 200 g
1 stalk celery, cut into small pieces 70 g
1 tbsp olive oil 15 mL
18 button (white) mushrooms, cut in quarters 260 g
2 tsp Italian parsley, fresh, chopped 4 g
1 tbsp tapioca flour/starch, or potato starch 8 g
4 cups chicken broth, low-sodium 1 L
1/2 cup soy yogurt, or soy cream 130 g
60 g oyster mushrooms
1 clove garlic
2 1/4 tsp margarine non-hydrogenated 10 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Sauté onions and celery in one tablespoon of olive oil; add mushrooms, cook for about 3 minutes.
  2. Sprinkle one teaspoon of chopped parsley.
  3. Add the tapioca flour or potato starch while stirring continuously.
  4. Add broth and cook until the vegetables are done (approximately 15 minutes). Purée in the blender. Season with salt and pepper and add yogurt or soy cream.
  5. Chop oyster mushrooms and garlic into tiny pieces. Cook with the remaining parsley in a pan with a knob of margarine and a little olive oil. Add to the preparation. Avoid boiling the soup when warming it up.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

110

Fat

5 g

7 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

14 g

5 %

Fibre

2 g

7 %

Sugars

5 g

Net Carbs

12 g

Protein

3 g

Vitamin A

4 %

Vitamin C

14 %

Calcium

8 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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