This week has been really and truly and utterly SO busy, it’s a miracle I’ve had time to brush my teeth at the end of the day without falling flat on my face from exhaustion before reaching the sink. Work-wise there’s year-end business to tie up, presentations about my plans for Q1 to present to my team, and what seems like every customer in my territory needing to be stocked on our products before I take next week off. Beyond that, all the friends and family who are heading out of town for the holiday all seem to want to catch up and exchange Christmas gifts at the exact same times this week. “Busy” would be an understatement. And really, I have no business complaining – I have a wonderful and busy job which is a miracle in this economy, and incredible people in my life that I want to thank for being so awesome in person with a gift. These are hardly burdens, they’ve just left me short on time this week. In fact, I’ve been slacking my half marathon training runs too, and looking at the calendar I’m realizing I only have FOUR WEEKS until the big day – oy. I love the holidays but I’m so excited to have next week off to recharge my batteries (and get back to following my training plan more closely).
What I’m trying to say in my long winded introduction is that this ca-razy week hasn’t left a whole lot of time for my favorite hobby – which happens to be this blog. Alas, as much as I wish I could be fully employed as “proffesional diabetic” and blog for a living, I’m not quite there yet I still have a day job that comes before this project, and because it’s been so hectic this week, I don’t have a whole lot to say right now, except for to complain to all of you about how busy I am. And with that, I’ll stop the complaining right there and get to the point of this post…and I swear there’s one somewhere in here….
…ah ha! That’s right – I remembered where I was going with all of this rambling: Soup. Yep, that’s right. Warm, delicious, healthy, comforting, and dia-friendly soup. My boyfriend and I hunkered down on the couch at home on Monday night with a movie and this delicious Hungarian mushroom soup that he found the basic recipe for on allrecipes.com. We tweaked this original recipe to make it a little healthier and lower in carbs (I mention our modifications below at each step). We used low-fat milk and sour cream for rich, creamy flavors, and added chicken for protein. The result was one big stovetop pot of warm winter comfort, and now I’m sharing it with you all so that after your next crazy, frenzied, totally scatterbrained day you can come home, whip this up in about 45 minutes, and forget about everything else for a few hours. Enjoy!
4 tablespoons unsalted butter (we used half that and the flavor was great)
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk (we used low fat)
3 tablespoons all-purpose flour (we only used half that)
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream (again, we used low fat)
2 chicken breasts (cubed)
1.Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the chicken and sauté until three fourths of the way cooked.
2. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
3.In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
4.Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.