Diabetic Leek-Mushroom Soup - 16g carbs

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Diabetic Leek-Mushroom Soup - 16g carbs

 

6 large leeks

1/2 pound mushrooms, sliced

2 cloves garlic, minced

1/4 tsp dried tarragon leaves

1/3 cup flour

1/4 tsp white pepper

2 cups low-fat (1% fat) milk

4 cups low-sodium broth

 

 

 

 

 

Trim root ends and tough, dark green tops off leeks.

Split leeks lengthwise, rinse with water, and slice

thinly to make 1 quart of cut leeks.

In a large, heavy soup pot sprayed with nonstick

spray, cook leeks, mushrooms, garlic, tarragon and

pepper over medium-high heat, stirring often for 15

minutes. Cover pot if vegetables become too dry.

In a blender, mix flour with milk. Add to cooked

vegetables. Add broth and cook over medium

heat, stirring constantly, until thickened.

 

Servings: 8

 

Calories: 115; Protein: 9 g; Sodium: 407 mg;

Cholesterol: 4 mg; Fat: 2 g; Carbohydrates: 16 g

Exchanges: 2 vegetable; 1/2 low-fat milk

 

Source: Suzi Castle's Deliciously Healthy Favorite

Foods

Formatted by Chupa Babi: 12.05.07

 

ChupaNote: I doubled the tarragon and the garlic! And

gave it a hefty shot of Japanese rice vinegar at the

table with a big pat of butter.

 

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