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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

Kosher-style Mushroom Soup

Source: Enlitened Kosher Cooking by Nechama Cohen

A rich and creamy vegetarian soup perfect for a cool day.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	62.7

Total Carbs	6.9 g

Dietary Fiber	1.1 g

Sugars	2.1 g

Total Fat	3.1 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	196.6 mg

Protein	2.2 g

Sodium	28.0 mg

Dietary Exchanges 3.1 Fat, 1.1 Vegetables, 0.0 Milk, 0.0 Starch, 0.1 Lean Meat

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

1.0
1 tbsp olive oil 2.0
2 each fresh leeks 3.0
3 each medium garlic cloves 3.0
3 cup fresh mushroom slices 0.5
0 1/2 oz instant mushroom soup, dry packet 0.25
0 1/4 tsp black pepper 1.0
1 tbsp soy flour 7.0
7 cup cold water 0.5
0 1/2 cup light soy milk 1.0
1 cup cooked barley

Directions

In a medium soup pot (4-5 quarts), prepare leeks and garlic the Enlitened way (see Additional Info below). 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 mixed with 1/4 cup water(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.