Best Asian Mushroom Soup Diabetic Friendly Recipes

DIABETIC CREAMY MUSHROOM SOUP

Diabetic Creamy Mushroom Soup image

Make and share this Diabetic Creamy Mushroom Soup recipe from Food.com.

Provided by Moirianne

Categories Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1 lb sliced fresh mushrooms
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1 cup low-fat milk
5 tablespoons all-purpose flour
1/4 teaspoon browning sauce

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.

ONION, LEEK AND MUSHROOM SOUP (DIABETIC FRIENDLY)

Onion, Leek and Mushroom Soup (Diabetic Friendly) image

This hearty soup combines the natural sweetness of caramelized onions with leek and mushrooms. The nutty flavor of wild rice adds something special. You can use brown rice if you prefer. This can be vegetarian by using veggie broth in place of the ask for meat broth. A food processor will make short work of the chopping.

Provided by Annacia

Categories Brown Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
4 large onions, cut into 3/4-inch chunks (about 4 cups)
1 cup sliced leek (3 medium)
1 teaspoon Splenda brown sugar blend (or 2 tsps brown sugar)
3 cups sliced fresh mushrooms, such as shiitake, button or 3 cups brown button mushrooms
1 cup finely chopped carrot (2 medium)
1 (14 ounce) can reduced-sodium chicken broth
1 3/4 cups de-fatted beef broth (also reduced-sodium and should not be too strong)
1 1/2 cups cooked wild rice or 1 1/2 cups brown rice
2 tablespoons dry sherry (optional)
1/2 teaspoon black pepper
1/2 cup cold water
2 tablespoons all-purpose flour

Steps:

In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper.
In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

Nutrition Facts : Calories 224.3, Fat 4.7, SaturatedFat 0.8, Sodium 68, Carbohydrate 40.3, Fiber 5.7, Sugar 10.8, Protein 8.8

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Mushrooms are very good for you, new research shows they may help to ward off infections and cancer. The recipe comes from Jean Carper, usaweekend.com

Provided by Barb G.

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 cups chicken broth
3 tablespoons soy sauce
2 teaspoons grated fresh ginger
3 cloves garlic, crushed
3 cups assorted mushrooms, sliced (white buttons, oyster, portabella, crimni, shiitake, if using shiitake, discard stems)
3 cups cabbage, cut in wedges
1 cup thinly sliced carrot
2 cups chicken breasts, shredded
2 cups fresh udon noodles (or substitute 2 cups cooked linguine)
1 cup chopped green onion, with some of the green tops
2 cups shredded raw spinach or 2 cups whole baby spinach leaves
fresh ground pepper, to taste
1 tablespoon mirin (sweetened rice wine) (optional)

Steps:

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
Cover; Bring to a boil; simmer until mushrooms are soft, about 5 minutes.
Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.

Nutrition Facts : Calories 67, Fat 1.2, SaturatedFat 0.3, Sodium 1034.2, Carbohydrate 8.5, Fiber 2.6, Sugar 3.9, Protein 6.7

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

This is from a cookbook by Dave Lieberman. I haven't tried it yet but am posting it here for safekeeping.

Provided by Sandyg61

Categories Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce (optional)
2 inches piece fresh ginger, peeled and thinly sliced
2 shallots, peeled and thinly sliced
5 ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
1 small napa cabbage, outer leaves only, roughly torn
2 carrots, peeled, cut in half lengthwise, then in half crosswise, and very thinly sliced
20 snow pea pods
6 scallions, thinly sliced
dark sesame oil

Steps:

Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
Heat over medium heat and bring to a simmer.
Add the remaining ingredients except the snow peas, scallions and sesame oil.
Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
Add the scallions to the pot, remove from heat and ladle into serving bowls.
Drizzle a bit of sesame oil over the top of each serving.