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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thick Mushroom Soup

Source: Enlitened Kosher Cooking by Nechama Cohen

Thick cream of mushroom soup with garlic, and leeks.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	66.6

Total Carbs	8.2 g

Dietary Fiber	0.9 g

Sugars	2.6 g

Total Fat	2.9 g

Saturated Fat	0.3 g

Unsaturated Fat	0.4 g

Potassium	184.5 mg

Protein	2.1 g

Sodium	26.3 mg

Dietary Exchanges 2.9 Fat, 1.1 Vegetables, 0.1 Milk, 0.1 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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Servings

Ingredients

Directions

In a medium soup pot prepare leeks and garlic by heating 2 tablespoons of oil together with the cooking spray over medium heat for a few seconds. Add the leeks and onions; stir and lower heat.
Cook until the leeks and onions start to brown. Stir occasionally. Add 3 cloves garlic and water, the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
Add mushrooms, seasoning and liquid. Bring to a boil then simmer on medium heat for 25-30 minutes.
Let soup cool. Fish out a few mushrooms for garnish, then sprinkle with soy or regular flour and blend with an immersion blender or process in food processor with knife blade.
Boil soup on high heat for 1 minute. Turn off heat and add soy milk (and barley, if desired), then stir. Make sure not to boil after adding the soy milk, so that it does not curdle. Return unblended mushrooms for garnish.