Mushroom Chicken Soup

Mushroom Chicken Soup

Book: Steve's Diabetic Recipe Book ll
Chapter: soups

Mushroom soup is one of my favorites. I have several recipes. This is a very tasty one. Using home made broth or stock will further reduce the sodium numbers.
Serves: 16

2 ribs celery, chopped fine
1 cup onions, chopped
8 ounces carrots chopped
16 ounces baker potatoes
16 ounces chicken breasts
1 1/2 pounds mushrooms,sliced
3 14 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
2 14 1/2-ounce cans Beef Broth Low Sodium
3 ounces Merlot or similar wine
16 ounces half and half
1/4 teaspoon ground nutmeg
Ground pepper to taste

George Formanize the chicken breasts and set aside to cool a little.
When cool enough to handle, dice to bite sized.

Chop or dice the celery, carrot and onion . Place in a soup pot with oil and sweat. Do not brown.

Boil the potato. Allow to cool enough to peel.

When the vegetables are ready, to the soup pot, add two cans of chicken broth and two cans of beef broth.

Raise the temperature to medium and use a diffuser if you have one,

Toss in 1/2 the chicken and 1/2 the sliced mushrooms and the cooked potato.

Bring to temperature and simmer for 30 minutes.

Use a stick blender to puree the soup. A stand blender will work but you need to do it in small batches.

Add the rest of the chicken and mushrooms.

Stir and bring to temperature.

Add the pepper, nutmeg, wine and half & half.
Decide if the soup is too thick. If so, add the third can of chicken broth.

Enjoy.

Keeps at least 5 days in the fridge.


NUTRITION FACTS
Amount Per Serving
Calories 54 Calories from Fat 3
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0g 0%
Cholesterol 6mg 2%
Sodium 342mg 14%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g
Vitamin A 59% Vitamin C 7%
Calcium 0% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet.