Potato Coffee Soup

Potato Coffee Soup





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

A stray comment on a blog or in a chat room regarding Potato Coffee soup sent me on a quest. Google really wasn't much help. I did find a commercial recipe but it was really just mashed potatoes with a little coffee and some cream. It sounded pretty bland. I came up with this recipe on the first try and am very satisfied.
Serves: 4

1/2 ounce grated or finely chopped onions
2 pounds baker potatoes cut in half
Water for boiling or pressure cooker
4 tablespoons butter
1 pint half and half
1 cup freshly brewed coffee
8 ounces Swanson Chicken Broth
Salt and pepper to taste
Sliced almonds as garnish

In a soup pot, sweat the onions in a little of the butter. Don't allow to brown. Set aside.
In 2 quarts water, cook the potatoes in the pressure cooker for five minutes. Allow to cool down a little after steam subsides.
Rice the potatoes into the soup pot.
Set the stove burner to medium.
Add the rest of the butter.
Gently whisk.
Add the half and half, coffee and broth.
Gently whisk.
Add salt and pepper to taste.
When the soup comes to temperature, serve, garnishing with the almonds.



NUTRITION FACTS
Amount Per Serving
Calories 379 Calories from Fat 220
% Daily Value*
Total Fat 23g 36%
Saturated Fat 8g 40%
Cholesterol 70mg 23%
Sodium 372mg 15%
Total Carbohydrate 35g 12%
Dietary Fiber 3g 11%
Sugars 6g
Protein 4g
Vitamin A 16% Vitamin C 23%
Calcium 9% Iron 3%

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

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.

Navy Bean Soup (Pressure Cooker)

Navy Bean Soup (Pressure Cooker)

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

Gets very thick and needs thinning before reheating. Freezes quite well. A favorite bean soup.
Serves: 6

1 cup chopped carrots
2 cups chopped celery (2 ribs)
1 1/2 cups chopped onions
1 clove chopped garlic
1 teaspoon worcestershire sauce
2 tablespoons olive oil
1 pound dry navy beans
1 14 1/2-ounce can diced tomatoes
1 49 1/2-ounce can Swanson Chicken Broth
Salt and pepper to taste

Heat 1 tablespoon of the olive oil in the pressure
cooker.

Add first 5 ingredients and saute for 2 minutes. Be careful not to burn the garlic.

Stir in the second tablespoon of oil. Add the remaining ingredients and stir well.

Cook at pressure for 20 minutes.
Use the Normal Release Method.

Serve immediately.

Add additional broth when reheating because soup will thicken as it stands.


NUTRITION FACTS
Amount Per Serving
Calories 335 Calories from Fat 40
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 56g 19%
Dietary Fiber 9g 35%
Sugars 2g
Protein 17g
Vitamin A 85% Vitamin C 41%
Calcium 16% Iron 31%

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

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.