CREAMY MUSHROOM SOUP
COOKBOOK: Diabetic Living Magazine May/June 2010
Love a great soup! Soups bring together lots of nutrients all in the one bowl, that has to be good for us! Another reason we should love soups, they’re low in calories.
I’ve always said that soups are under-rated. A great soup takes a little time to prepare. Sure, you can take the easy way out and serve from a can but besides not getting the freshness, you will be missing out on a whole lot of flavour!
This recipe was less time consuming than other soups that I have made in the past and it was delicious! Give it a go!
1 tablespoon of olive oil
1 leek, halved lengthways, sliced and rinsed
1 garlic clove, crushed or chopped
500g mushrooms, sliced
250g sweet potato, peeled and chopped
625ml skim milk
1tablespoon sour cream
1 large handful of chives, chopped
salt and pepper
Heat oil in saucepan, fry garlic and leek until leek is soft.
Add the mushrooms, stir and allow it to cook for a further 5-7mins, until mushrooms are soft.
Add sweet potato, milk and water. Bring to boil. Keep your eyes on the pot, anything with hot milk will rise to the top very quickly! You will need to bring down the heat quite quickly once it starts to boil.
Simmer and cook for 10-12 mins or until sweet potato is tender. Remove pan from heat. Add chives and allow it to stand for a few minutes.
You can now transfer the mixture into a processor or use a hand held mixer to blend. Blend until smooth.
Ready to serve. Sprinkle some chopped parsley on the soup.