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Cream of Artichoke and Mushroom Soup
Source: dLife

The artichokes make a great addition to this classic mushroom soup.

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

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 173.5
Total Carbs 24.0 g
Dietary Fiber 7.6 g
Sugars 10.1 g
Total Fat 4.3 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 215.2 mg
Protein 10.9 g
Sodium 237.1 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 1 Milk
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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Servings
Ingredients

1 tbsp  margarine
6 oz  fresh portobello mushroom
2 tbsp  fresh chopped onion
1 tbsp  white all purpose flour
3 cup  fat free milk
1 each  low sodium bouillon cube
1 lb  frozen artichokes hearts
1 pinch  salt
1 pinch  white pepper
1 pinch  paprika
Directions
  1. Melt margarine in a large pot. Cook mushrooms and onion until translucent, about 5 minutes.
  2. Whisk in flour and cook 1 minute.
  3. Mix in milk and bouillon cube and let boil. Cook 1 minute, stirring consistently.
  4. Mix artichoke into soup and let simmer for 5 minutes.
  5. Sprinkle with salt and pepper. When ready to serve, garnish with paprika.

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