DIABETIC MUSHROOM BISQUE

Diabetic Mushroom Bisque image

Provided by Paul Bushay

Time 1h15m

Number Of Ingredients 11

1 cooking spray
1 Tbsp olive oil, extra virgin
1 c fresh chopped onion
1 c chopped leeks
2 large garlic cloves , minced
1 3/4 lb mushrooms , cleaned and sliced (use a medley: button, shiitake, portobello, cremini, etc.)
2 qt low sodium beef stock
1 tsp fresh thyme (or 1/4 tsp dried)
1 c evaporated milk
sea salt & freshly cracked black pepper to taste
1 oz chopped parsley (for garnish)

Steps:

1. Lightly mist a 6-quart pot with cooking spray.
2. Add olive oil and place over low heat.
3. Add onion, leek, and garlic.
4. Sauté until vegetables are limp, about 5 minutes.
5. Raise heat to medium-high.
6. Add mushrooms and continue to sauté, stirring occasionally, until mushrooms are tender, about 12 minutes.
7. Stir in stock and thyme.
8. Reduce heat and simmer, partially covered, for 20 minutes.
9. In batches, puree in a food processor or blender.
10. Return to pot and stir in evaporated milk.
11. Season with salt (if using) and pepper.
12. Heat through, but do not allow mixture to boil.
13. Serve in small soup bowls.
14. NOTE: MAKE DARN SURE YOU DON'T LET THIS PUPPY BOIL AFTER YOU'VE ADDED THE MILK!! I STICK A THERMOMETER IN MINE AND AS SOON AS IT HITS 170 I TURN OFF THE BURNER!