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diabetic mushroom bisque

(2 ratings)
chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

If desired, sprinkle each serving with chopped parsley. Also make darn sure you CLEAN the leeks well! Otherwise you'll have a sandy soup!

(2 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For diabetic mushroom bisque

  • 1
    cooking spray
  • 1 Tbsp
    olive oil, extra virgin
  • 1 c
    fresh chopped onion
  • 1 c
    chopped leeks
  • 2 lg
    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

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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