The Pharaohs prized mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food.
Today most of us enjoy adding them our favorite recipes, but did you know how great they are for you?
Mushrooms contain about 80 to 90 percent water, and are very low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. Hence, they are an ideal food for persons following a weight management program or a diet for hypertensives.
They are rich in potassium.riboflavin, niacin, and selenium. In China and Japan for centuries they have used mushrooms to fight colds and the flu. So the next time you are cooking you might add a few extra mushrooms to your recipe.
I have included and low card Cream of Mushroom soup recipe.
Cream of Mushroom Soup
CarbsPerServing:44 total recipe
8 ounces mushroom — white button, finely chopped
1/4 cup chopped onion — finely chopped
2 stalks celery — finely chopped4 tablespoons butter
2 cups heavy cream
2 cans chicken stock
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper — to taste
How to Prepare:
In a large saucepan, melt butter over medium heat. Add finely diced
veggies and saute, stiring occasionally, for about 5 minutes or
until they wilt.
Add in the flour and stir well. Let cook, stiring, for about 1
minute, then pour in the chicken stock and cream, whisking
Bring to a simmer and cook about 5 minutes, whisking occasionally.
**This makes about 6 cups. If youâre going to use it strictly as a
soup, cut the cream back to ¸ cup and increase the chicken stock by
**You can also increase the flour to ¹ cup (an additional 11g carbs)
to get a thicker soup OR use 1T guar gum in place of the flour. If
you use the gum ödonât blend it in w/the cooked veggies. Mix with ¸
cup stock before adding.
(can be used in recipes calling for canned soup, too)