Servings: 4 people
I think mushrooms are the Lady Gaga of the vegetable scene. Their ability to transform themselves astounds me. From a simple breakfast side to the hot velvety voice in this creamy mushroom soup. And yes, this is another gestational diabetes friendly recipe to add to the list of ‘one pot wonders’. Enjoy. (Main carbohydrate containing ingredients are listed in bold.)
- 2 tablespoons light olive oil
- 1 large leek (white part only), washed, halved lengthways, sliced thinly
- 2-4 cloves garlic, peeled, crushed
- 750g/ 1 ¾ pounds of Portobello or flat mushrooms, sliced
- 4 cups salt reduced vegetable or chicken stock
- 125ml/ 4.5 ounces thickened light cream
- Toasted bread or low GI bread rolls to serve
Heat oil in a large saucepan over medium heat. Add leek and garlic and cook, stirring, for a few minutes. Reduce heat to low. Continue to cook, covered, for 10 to 15 minutes or until leek is really tender.
Increase heat to medium. Add mushrooms and cook, stirring often, for 10 to 15 minutes or until mushrooms are soft. If you find your mushrooms are burning, either lower the heat or add about 100ml of water to add a little moisture.
Add stock to saucepan and simmer, partially covered, for 20 minutes. Remove from heat and set aside to cool slightly. Blend soup (with either a hand-blender or in a food processor) until well combined. If too thick add a little more stock.
Either stir in cream before serving or add a good dollop to each bowl.
The amount of carbohydrates in this meal varies depending on the amount of bread served per person.