cream of mushroom soup for diabetics
(1 rating)
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This was taken out of one of my cookbooks. I did not come up with this recipe, but wish I did. It is a good side dish for lunch of supper.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For cream of mushroom soup for diabetics
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12 ozsliced button mushrooms
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1 smyellow onion
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2 clovegarlic
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2 clow-sodium chicken broth
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1 canevaporated skim milk
How To Make cream of mushroom soup for diabetics
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1Heat a large saucepan over high heat. When the pot is hot, spray it with cooking spray. Add the mushrooms, onion and garlic. Saute until the mushrooms have released most of their liquid and are starting to become tender, about 5 minutes.
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2Season the mushrooms with salt and pepper to taste. Add the chicken broth and evaporated skim milk. Cover, and bring the soup to a boil. Reduce heat and simmer until the mushrooms are completely tender, about 8 minutes.
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3Working in two batches, puree the soup in a blender until smooth. Return the soup to the pot to reheat. Season with salt and pepper to taste, and serve.
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4Calories: 85g Total Fat: .3g Cholesterol: 1mg Sodium: 72mg Carbohydrates: 8.9g Dietary Fiber: 1.1g Sugars: 5.9g
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