Diabetic Cooking

Soups & Stews

Fresh mushroom soup

Preparation time: 25 minutes.


  • 2 tablespoons reduced-calorie margarine
  • 1 package (8 ounces) crimini mushrooms, sliced (plain white mushrooms can be substituted)
  • 1/2 medium onion, thinly sliced and separated into rings
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 teaspoon garlic salt
  • 2 cans (14 ounces each) fat-free beef broth
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Burgundy wine (can omit)


Melt margarine in a large pan. Add mushrooms and onions and cook over medium heat, stirring frequently, until onions are translucent (about 5 minutes). Stir in basil, pepper, garlic salt, and beef broth. Bring to a boil, lower heat to medium, and whisk in tomato paste, Worcestershire sauce, and wine. Heat through.

Yield: 5 1/4 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 90, Carbohydrates: 11 g, Protein: 7 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 370 g, Fiber: 2 g

Exchanges per serving: 2 vegetable, 1/2 fat. Carbohydrate choices: 1.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.