Heartburn Diet Recipe #23 - Roasted Mushroom Soup
Roasting mushrooms gives them a rich, earthy flavor that’s a definite plus in this soup. The soup is not creamy or thick; rather; it’s a fresh broth that’s light and satisfying with significant fewer calories and less sodium than commercial soups. If dairy products don’t agree with you, use nondiary creamer instead.
Ingredients:
1 pound white or button mushroom
1/2 pound shiitake or crimini mushrooms, tough stems removed
1 tablespoon olive oil
4 cups low sodium, fat-free chicken stock or broth
2 cups 1/2 inches diced russet or Idaho potatoes
1 cup fat-free evaporated milk
1/8 teaspoon ground nutmeg
salt to taste
Fresh chopped parsley or chives(as tolerated), garnish
Preparation:
1. Preheat oven to 400°F. Clean mushrooms by wiping them well with a clean damp cloth.
2. Toss the mushrooms with the oil in the roasting pan. Roast the mushrooms, uncovered, for 20 minutes.
3. Bring the broth to a boil in a large saucepan over medium-high heat. Add potatoes and bring to a boil again. Reduce heat to a simmer and cook the potatoes for 10-15 minutes, until tender. Remove from heat and cool slightly.
4. Remove mushrooms from the oven and cool slightly.
5. Combine the mushrooms, potatoes, and broth in the pitcher of a blender or bowl of a food processor. Blend or process until smooth (you may need to do this in batches).
6. Transfer the soup back to the pan and add the milk, nutmeg, and salt to taste.
7. Heat the soup until very hot and serve.
Makes 6 servings
Nutritional Analysis Per Serving
Calories: 144kcal
Fat: 5.4g
Saturated Fat: 0.65g
Cholesterol: 18.2mg
Sodium: 222mg
Carbohydrates: 14.7g
Fiber: 1.3g
Protein: 12g
[Source: Eating for Acid Reflux: A Handbook and Cookbook for Those with Heartburn
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Sorry, the comment form is closed at this time.