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Mushroom Soup
Source: dLife

Mushroom soup made with tomatoes, tarragon, mustard, and vegetable broth.

Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 81.6
Total Carbs 13.1 g
Dietary Fiber 1.7 g
Sugars 5.1 g
Total Fat 2.2 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 252.0 mg
Protein 2.2 g
Sodium 375.0 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  olive oil
3 each  fresh leeks
8 oz  button mushrooms
3 each  fresh tomatoes
2 tsp  ground tarragon
1 1/4 tsp  dry mustard
3 cup  low sodium vegetable broth
0 3/4 tsp  salt
0 1/2 tsp  black pepper
  1. Heat oil over medium heat in a large saucepan and add the leeks.
  2. Cook for about 2 minutes, stirring constantly.
  3. Stir in the mushrooms and tomatoes. Continue cooking, stirring constantly, until mixture comes to a simmer. Stir in tarragon and dry mustard.
  4. Add broth and return mixture to a simmer. Cover, reduce heat to low, and let simmer for 15 minutes. Season with salt and pepper before serving.

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