Roasted Wild Mushroom Soup

Serves 4

Notes from the Chef

This soup is finished by processing either with an immersion blender or in batches in a food processor.

I see no reason to make soup for just one time. Soup freezes like a dream. I always make more than I need for one meal.

Ingredients

• 1 Tbsp butter
• Salt and pepper to taste
• 1 pound Baby Bella or Crimini mushrooms, rinsed and tough stems removed
• 2 large Portobello mushroom caps
• 1 ounce dried Porcini mushrooms
• 1 medium to large sweet onion, diced
• 2-3 Tbsp olive oil
• 1 big stalk celery, chopped
• 1 tsp dry tarragon
• 2-4 cloves garlic, minced
• 2 Tbsp flour
• 2 quarts low-sodium chicken broth
• 2 Tbsp chopped fresh parsley
• 2 tsp fresh dill (or 1 tsp dried)
• 3-4 heaping Tbsp sour cream
• 1/2 cup milk

Preparation

1. Preheat oven to 400 F.
2. Melt the butter, then add salt and pepper.
3. Toss the fresh mushrooms with the butter, then turn out onto a baking sheet. Bake for 10 minutes. Remove from the oven and let cool.
4. Rinse the dried Porcini mushrooms under running water, then place them in a saucepan with enough water to cover by about 1 inch. Bring to a simmer and let rehydrate for 20 minutes.
5. Using a strainer lined with paper towels, drain the mushrooms into a bowl, retaining the liquid. Rinse the mushrooms again to rid them of any grit.
6. In a large soup pot, sauté the onion in olive oil until soft but not brown. Mix in celery, tarragon, salt and pepper. Add garlic and flour. Stir for another minute or so.
7. Slowly add the chicken broth, stirring so as not to have lumps. Add reserved mushroom liquid from the dry mushrooms.
8. Add half of the roasted mushrooms and all of the rehydrated mushrooms to the broth. Add the parsley and dill. Simmer for 15-20 minutes on low heat.
9. Remove from heat, let cool, then add the remaining mushrooms. Using an immersion blender, food processor or regular blender, blend the soup until smooth. Add the sour cream and milk, then blend until combined.
10. Bring soup back to a simmer before serving.

Nutritional Information per Serving

• 12 g Net carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.