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Creamy Mushroom and Leeks Soup
Source: Enlitened Kosher Cooking by Nechama Cohen

Thick cream of mushroom soup.

Prep Time: 12 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 59.1
Total Carbs 6.4 g
Dietary Fiber 1.1 g
Sugars 1.8 g
Total Fat 2.9 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 206.1 mg
Protein 1.9 g
Sodium 20.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 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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1 tbsp  olive oil
2 each  fresh leeks
3 each  medium garlic cloves
3 cup  fresh mushroom slices
1 oz  instant mushroom soup, dry packet
0 1/4 tsp  black pepper
1 tbsp  soy flour
7 cup  cold water
0 1/2 cup  soy milk
1 cup  cooked barley
  1. In a medium soup pot (4 to 5 quarts), prepare leeks and garlic the Enlitened way (see below).
  2. Add mushrooms, seasoning and liquid. Bring to a boil then simmer on medium heat for 25 to 30 minutes.
  3. 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.
  4. 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.
  5. Return unblended mushrooms for garnish.

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