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Light Mushroom Soup
Source: dLife

Using a mixture of mushrooms gives this soup a great taste.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 4  -  6 servings
Amount Per Serving
Calories 259.0
Total Carbs 34.1 g
Dietary Fiber 3.4 g
Sugars 4.1 g
Total Fat 8.0 g
Saturated Fat 3.2 g
Unsaturated Fat 2.5 g
Potassium 1207.1 mg
Protein 8.7 g
Sodium 706.7 mg
Dietary Exchanges
2 Fat , 1 1/2 Vegetables , 1 1/2 Starch
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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1 1/2 tbsp  unsalted butter
1 tbsp  vegetable oil
1 cup  fresh chopped onion
4 each  medium potatoes
12 oz  fresh medium mushrooms
1 cup  garlic cloves, chopped
0.6667 cup  white wine
5 cup  low sodium chicken broth
1 cup  chopped parsley
1 pinch  black pepper
1 cup  reduced fat sour cream
  1. Heat the butter and oil in a large pan over medium heat. Add the chopped onion, turning it until well coated. Stir in potatoes. Cover and sweat over low heat for 5-10 minutes. (until softened but not browned)
  2. Then, add the mushrooms, garlic and white wine or cider and stock. Season to taste, bring to boil and cook for 15 minutes, (until all ingredients are tender)
  3. Put mixture through a food mill, or blend. Return the soup to the rinsed pan and add three-quarters of the parsley. Bring back to boil, season and garnish with cream and remaining parsley.

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