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Mixed Mushroom Solyanka
Source: dLife

A tasty mushroom soup with pickled cucumber.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 79.6
Total Carbs 15.4 g
Dietary Fiber 3.4 g
Sugars 7.9 g
Total Fat 0.4 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 466.7 mg
Protein 4.0 g
Sodium 301.1 mg
Dietary Exchanges
, 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 each  medium onions
5 cup  low sodium vegetable broth
6 cup  fresh mushroom slices
4 tsp  unsalted tomato paste
1 each  pickled cucumber
1 each  bay leaves
1 tbsp  capers, drained
1 pinch  salt
1 tsp  black peppercorns
1 pinch  fresh lemon peel
8 each  parsley sprigs
8 each  canned green olives
  1. Put onions in a large pan with 1/4 cup of the stock. Cook, stirring occasionally, until all the liquid has evaporated.
  2. Add the remaining vegetable stock with sliced mushrooms, bring to boil.
  3. Cover and simmer gently for 30 minutes.
  4. Blend the tomato paste with 2 tablespoons of stock in a small bowl.
  5. Add the tomato paste to the pan with the pickled cucumber, bay leaf, capers, salt, and peppercorns.
  6. Cook gently for 10 minutes.
  7. Ladle soup in warm bowls and sprinkle lemon rind curls, a few olives and a sprig of Italian parsley over each bowl before serving.

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