Real Mushroom(y) Soup

D Real Mushroom Soup

Book: Steve' diabetic recipe book
Chapter: SOUP

A half-pound of fresh portobello, shiitake or other specialty mushrooms intensifies the woodsy flavor of this soup. Even if you use only button mushrooms, this soup is well worth making. Very heavy mushroom content. Suggest small portions if you have a delicate stomach. Add a cup of prepared mashed potatoes or a roux of tapioca starch or flour at the end if you prefer a cream soup. You will have to adjust the carb numbers.
Serves: 6

2 pounds fresh button mushrooms
8 ounces fresh chanterelle, shiitake, oyster, hedgehog or
3 tablespoons butter
3 shallots, finely diced
2 cups chicken broth or vegetable broth
1/2 teaspoon salt
2 unbroken red chili peppers
1 cup half and half
Chives for garnish
Plain yogurt for garnish



Clean mushrooms by rubbing gently with a damp towel or paper towels. Some varieties might need to be brushed around the gills (beneath the cap) to dislodge dirt and debris.
Cut mushrooms into 1/4-inch cubes.
In a saucepan or soup pot, heat butter; add mushrooms and shallots. Cook for 30 minutes over low/medium heat. The mushrooms will concentrate to 25-33%.
Add vegetable broth, peppers and a little salt and pepper. Simmer for 20 minutes.
Adjust salt and pepper.
Add half and half and simmer, just until warm (8 to 10 minutes).
Cut chives into 1/2-inch lengths. Pour soup into individual bowls. Garnish with a swirl of yogurt in the center of each serving, and sprinkle with cut chives.


NUTRITION FACTS
Amount Per Serving
Calories 153 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 13%
Cholesterol 28mg 9%
Sodium 485mg 20%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Sugars 2g
Protein 7g
Vitamin A 33% Vitamin C 60%
Calcium 3% Iron 0%

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