Asian Mushroom Soup - Diabetic Friendly

A simple mushroom soup with an Asian-style ginger broth. Serving size is for 4 but DH and I say more like 2 servings. Fresh mushrooms are a low glycemic food as they contain very little carbohydrate. That means that they do not raise blood-sugar levels as significantly as carbohydrate-rich foods, such as bread. Foods with a low GI may help to control blood sugar levels, control appetite and lower the likelihood of getting type 2 diabetes. Weight Watching Fresh mushrooms are a perfect choice for weight management, since they have high water content, are low in fat and contain some fibre: three factors that will help you feel full with fewer calories. That means less room for calorie-laden foods.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  teaspoon  vegetable oil
• 1  tablespoon  fresh gingerroot, grated
• 2  medium garlic cloves, minced
• 5  cups  fat free low-sodium beef broth (or vegetable)
• 1 1⁄2 cups mushrooms, fresh, sliced (shiitake or portabello)
• 1 1⁄2 tablespoons rice vinegar
• 2  teaspoons  sesame oil
• 1  pinch salt (to taste)
• 2  tablespoons green onions, fresh chopped

Directions

1. Heat vegetable oil in a saucepan over medium-high heat.
2. Add ginger and garlic; stir-frying for around 30 seconds.
3. Lower heat to medium and add mushrooms; stir-fry for 2 minute.
4. Pour in the broth, bring to a boil; cover and cook for 10 minute.
5. Add rice wine and sesame oil; stir well. Season to taste with salt.