Diabetic Mushroom Bisque Soup

Ingredients:

cooking spray
1 tbsp olive oil
1 cup fresh chopped onion
1 cup chopped leeks
2 large garlic cloves, minced
1 3/4 lb mushrooms, sliced (shiitake, portobello, cremini,
etc.)
8 cups fat free unsalted beef broth
1 tsp fresh thyme (or 1/4 tsp dried)
1 cup nonfat evaporated milk
1 pinch salt (optional)
1 pinch black pepper, freshly ground
2 tbsp chopped parsley (for garnish)

Directions:

1. Lightly mist a 6-quart pot with cooking spray. Add olive oil and place over low heat.

2. Add onion, leek, and garlic. Saute until vegetables are limp, about 5 minutes.

3. Raise heat to HIGH. Add mushrooms and continue to saute, stirring occasionally until mushrooms are tender, about 12 minutes.

4. Stir in broth and thyme. Reduce heat and simmer, partially covered, for 20 minutes.

5. In batches, puree in a food processor or blender. Return to pot and stir in evaporated milk.
Season with salt (if using) and pepper. Heat through, but do not allow mixture to boil.

6. Serve in small soup bowls.
Makes 10 servings.

Per Serving

74.9 Calories; Total Carbs: 9.0g; Dietary Fiber: 0.5g; Sugars: 6.1g; Total Fat: 1.7g (0.2g Saturated,
1.5g Unsaturated); Potassium: 570mg; Protein: 4.9g; Sodium: 135.2mg