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

This recipe is incompatible with your food profile

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

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Selenium
Good source of  :
Copper, Niacin, Pantothenic Acid, Potassium, Vitamin B2, Vitamin K
Source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Phosphorus, Vitamin B1, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.