Felinia
Well-Known Member
- Relationship to Diabetes
- Type 2
Makes four 250ml servings for amazingly low 35 cals and 3.1gm carbs per serving. It has a strong earthy taste of mushrooms, and quite a kick from the sherry, Worcester sauce and nutmeg. I found it surprisingly filling, and very tasty.
300gm chestnut mushrooms, chopped
1 medium leek, peeled and sliced
3 tbsp dry sherry or white wine
1.25 pints water
2 Knorr chicken stock pots
1 tsp Worcester Sauce
Seasoning: salt, ground black pepper, grated nutmeg to taste
Put the mushrooms, leek and sherry in a saucepan, cover and sweat over a very low heat for 30-40 minutes.
Mix the wet ingredients, add half to the veggies, bring to the boil and simmer on a low heat for 10 minutes.
Add the other half of the wet ingredients, and puree until smooth.
Season to taste (nutmeg is very strong so be sparing)
Bring back to the boil and serve.
300gm chestnut mushrooms, chopped
1 medium leek, peeled and sliced
3 tbsp dry sherry or white wine
1.25 pints water
2 Knorr chicken stock pots
1 tsp Worcester Sauce
Seasoning: salt, ground black pepper, grated nutmeg to taste
Put the mushrooms, leek and sherry in a saucepan, cover and sweat over a very low heat for 30-40 minutes.
Mix the wet ingredients, add half to the veggies, bring to the boil and simmer on a low heat for 10 minutes.
Add the other half of the wet ingredients, and puree until smooth.
Season to taste (nutmeg is very strong so be sparing)
Bring back to the boil and serve.