Diabetic Mushroom Bisque Recipes

MOREL MUSHROOM BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
• Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

MUSHROOM BISQUE

Steps:

• Wash mushrooms and remove stems.
• Slice 6 of the mushroom caps and reserve.
• Discard any dried ends from stems.
• Grind or chop remaining mushroom caps and stems very fine.
• Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
• Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
• Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
• Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
• Add the cream and stir again.
• Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
• Reheat and add sherry just before serving.
• Garnish with reserved sauteed mushrooms.

MUSHROOM BISQUE

Steps:

• In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).

TOMATO-MUSHROOM BISQUE

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add celery, onion, leek, shallot and garlic. Cook until vegetables are translucent, stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms and saute 5 minutes. Add tomatoes, chicken stock, wine, cream, lemon juice, thyme, bay leaf and saffron. Bring to boil. Reduce heat and simmer 30 minutes. Discard bay leaf. Puree soup in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Reheat before serving.)
• Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat. Add remaining 1/4 pound mushrooms and sauté 5 minutes. Season to taste with salt and pepper. Ladle bisque into serving bowls and garnish with sautéed mushrooms.

FRESH MUSHROOM BISQUE

Steps:

• Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
• Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
• Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.

ROASTED MUSHROOM AND SUNCHOKE BISQUE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
• Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
• Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
• Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

DIABETIC CREAMY MUSHROOM SOUP

Steps:

• Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4 to 5 minutes or until soft; stirring frequently.
• Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
• In a small bowl, mix the milk and flour until smooth; gradually add to the soup, stirring constantly. Stir in the browning and seasoning sauce and simmer for 5 more minutes or until thickened.