Diabetic Creamy Mushroom Soup
Indulge in the comforting warmth of Diabetic Creamy Mushroom Soup, a hearty yet health-conscious recipe designed to satisfy without compromising your dietary needs. This velvety soup is crafted with tender button mushrooms, aromatic garlic, and a hint of thyme, all simmered in a low-sodium broth for a burst of rich, earthy flavors. Thickened with a cornstarch and low-fat milk mixture, it achieves a creamy texture without heavy cream—perfect for those watching their blood sugar levels. Finished with a sprinkle of fresh parsley, this wholesome soup is both nourishing and irresistibly delicious, ready in just under 45 minutes. Ideal for cozy weeknight dinners or as a make-ahead meal, this diabetic-friendly recipe proves that comfort food can be both nutritious and flavorful.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 300 grams, thinly sliced Button mushrooms
- 4 cups Low-sodium chicken or vegetable broth
- 1 teaspoon, dried Thyme
- 1 whole Bay leaf
- 1 tablespoon Cornstarch
- 1 cup Low-fat milk (1% or skim)
- 0.5 teaspoon Salt
- 0.25 teaspoon, freshly ground Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Heat the olive oil and unsalted butter in a large pot over medium heat.
Add the finely chopped onion and cook, stirring frequently, for about 5 minutes or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 6-8 minutes, stirring occasionally, until they release their liquid and start to brown.
Pour in the low-sodium chicken or vegetable broth and stir in the dried thyme and bay leaf. Bring the mixture to a gentle boil.
Reduce heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld together.
In a small bowl, whisk the cornstarch with the low-fat milk until smooth.
Slowly pour the milk mixture into the soup, stirring constantly. Continue cooking for 3-4 minutes until the soup thickens slightly.
Remove the bay leaf and season the soup with salt and freshly ground black pepper to taste.
Using an immersion blender, carefully puree the soup until creamy. You can also transfer it in batches to a blender and blend until smooth, then return it to the pot.
Taste and adjust seasoning if needed. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 23.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 442 mg | 34% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1805 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
