Mushroom Bisque

Mushroom Bisque

(makes 10 servings)

olive oil cooking spray
1 tablespoon (15 ml) olive oil
1 cup (160 g) chopped onion
1 cup (160 g) chopped leek
2 large cloves garlic, minced
1 3/4 pounds (840 g) assorted mushrooms: white button, shiitake, portobello, cremini, etc., cleaned and sliced
8 cups (1.9 l) 98% fat-free, no-salt-added canned beef broth
1 teaspoon (95 ml) fresh thyme leaves or 1/4 teaspoon crushed dried
1 cup (240 ml) evaporated skim milk
salt (optional) and freshly ground pepper
chopped fresh parsley for garnish (optional)

  1. Lightly coat a 6-quart pot with cooking spray. Add olive oil and place over low heat. Add onion, leek, and garlic. Sauté until vegetables are limp, about 5 minutes.
  2. Raise heat to medium-high. Add mushrooms and continue to sauté, stirring occasionally, until mushrooms are tender, about 12 minutes.
  3. Stir in broth and thyme. Reduce heat and simmer, partially covered, for 20 minutes.
  4. In batches, puree in a food processor or blender. Return to pot and stir in evaporated milk. Season with salt (if using) and pepper. Heat through, but do not allow mixture to boil.
  5. Serve in small soup bowls. If desired, sprinkle each serving with chopped parsley.

Per serving: 79 calories (19% calories from fat), 8 g protein, 2 g total fat (0.3 g saturated fat), 10 g carbohydrates, 1 g dietary fiber, 1 mg cholesterol, 94 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable), 1/2 fat