- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Leek-Mushroom Soup



  1. 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.
  2. 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.
  3. In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.

Nutritional Information Per Serving:

Calories: 115
Fat: 2 grams
Sodium: 407 miligrams
Cholesterol: 4 miligrams
Protein: 9 grams
Carbohydrates: 16 grams

Diabetic Exchanges

2 vegetable; 1/2 low-fat milk

Source: Suzi Castle's Deliciously Healthy Favorite Foods