Kidney Friendly Mushroom Soup - The Kidney Experts
Mushrooms can be a kidney-friendly ingredient when consumed in moderation. In place of dairy, this mushroom soup recipe uses flour to thicken and a non-dairy yogurt for a creamier and pleasing texture.
Type: side, soup
Keywords: kidney friendly, low sodium, low phosphorus, low potassium, low protein
Recipe Yield: 6 servings
Calories: 127
Preparation Time: PT0H40M
Cooking Time: PT0H40M
Total Time: PT1H20M
Recipe Ingredients:
- 3 tablespoons coconut oil
- ½ teaspoon fresh ground black pepper
- 3 medium (85g) shallots, finely diced
- 2 stalks (80g) celery, chopped
- 1 clove garlic, finely diced
- 12-ounces button or cremini mushrooms, sliced
- 5 tablespoons flour
- 4 cups low sodium vegetable stock, divided
- 3 sprigs fresh thyme
- 2 bay leaves
- ½ cup non-dairy (coconut) yogurt or regular yogurt
Recipe Instructions: 1. Begin preparing your kidney friendly mushroom soup by heating coconut oil in a large pot or Dutch oven. 2. Add ground pepper, shallots, and celery. Sauté over medium-high heat. 3. Stir constantly and cook until golden and fragrant, for 2 minutes. 4. Reduce heat to medium. Add garlic and sauté for 2 more minutes. 5. Add the sliced mushrooms. Sauté for 10 minutes, stirring occasionally, and allow mushrooms to release all their liquid. 6. Sprinkle the flour over the sautéed ingredients. Stir and toast over medium heat for 1-2 minutes. 7. Add one cup of hot stock, thyme sprigs, and bay leaves. Stir and add the second cup of stock to the mushroom soup. Stir to combine thoroughly. 8. Add the remaining 2 cups of stock. Simmer for 15 minutes or until the mushroom soup has thickened. 9. Remove thyme sprigs and bay leaves. 10. Transfer liquid to a blender or use an immersion blender in the pot. 11. Puree until the mixture is as smooth as it will get. 12. Return the mushroom soup to the pot if using a blender. Add the yogurt and blend well. 13. Heat to a simmer and cook for 4 more minutes. 14. Serve the kidney friendly mushroom soup with herb or mushroom slice garnish.
One-Pot Chili and Cornbread is a hearty, satisfying dish that’s ready in 60 minutes. Let your oven do the work while you go about doing other things – like spending time with family or friends over a cup of hot cocoa by the fireplace. Nothing is better than a comforting chili and cornbread dish on cold days when all you want is something warm in your belly. Now, let’s get cooking!
One-Pot Chili and Cornbread Ingredients
Appropriate for: CKD, Non-dialysis, Dialysis
8 servings
Chili:
- 1 pound ground beef
- ½ cup onions, diced
- ¼ cup celery, diced
- 2 tablespoons jalapeño peppers, chopped
- ½ cup red or green peppers, chopped
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic powder
- 2 tablespoons dried onion flakes
- 1 tablespoon cumin
- 1 teaspoon ground black pepper
- ½ cup tomato sauce, no added salt
- ¼ cup water
- ¼ cup Worcestershire sauce, low sodium
- 1 cup kidney beans, rinsed and drained
- 1 cup cheddar cheese, shredded
Cornbread:
- ¼ cup cornmeal
- ¾ cup flour
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup sugar
- 1 egg, beaten
- 1½ tablespoons butter, unsalted, melted
- ¼ cup canola oil
- ¾ cup milk
How to Prepare One-Pot Chili and Cornbread
- In a large oven-safe pot, brown ground beef with onions, celery, jalapeños and bell peppers
- Drain any excess oil
- Add chili powder, garlic powder, onion flakes, cumin, black pepper, tomato sauce, water, Worcestershire sauce and beans
- Cook for an additional 10 minutes
- Remove from heat and layer cheese
- In a medium-sized bowl, mix cornmeal, flour, baking soda, cream of tartar and sugar
- In a small bowl, beat egg, melted butter, oil and milk
- Fold flour mixture and egg mixture together (you should see some lumps, which is fine, don’t over beat)
- Pour mixture over chili and bake for 25 minutes uncovered, then 20 minutes covered at 350° F
- Turn off oven and let rest for 5 minutes.
One-Pot Chili and Cornbread Nutrition Facts
(makes 8 servings)
| Calories | 392 |
| Carbohydrates | 33 g |
| Protein | 17 g |
| Dietary Fiber | 2.9 g |
| Total Fat | 21 g |
| Sodium | 335 mg |
| Potassium | 441 mg |
| Phosphorus | 239 mg |
We love sharing our kidney-healthy recipes with you like this One-Pot Chili and Cornbread recipe! We try to share a new recipe every week. So, if you’re craving a favorite food, but it’s not on your kidney diet, please let us know. We’ll look into it and try to add a kidney-friendly version to our list of upcoming recipe blogs. For more kidney-healthy recipes, visit our blog.
Source: https://www.freseniuskidneycare.com/eating-well/recipes/dinners/chili-cornbread-casserole
About Shree Mulay, MD
Shree Mulay, MD, is a nephrologist and co-owner of The Kidney Experts. He went to medical school at Mahatma Gandhi Mission Medical College and completed his residency at Kingsbrook Jewish Medical Center in Brooklyn, NY. Shree manages patients at several West Tennessee Healthcare Hospital locations and serves at numerous dialysis locations across the region. He also sees patients at four kidney care clinic locations. Funny, caring and always wanting to help, Shree is passionate about his practice and devotes much of his time to his patients.
Kidney-Friendly Recipes from The Kidney Experts
One of the goals we have at The Kidney Experts is to make sure you have the resources you need to help you on your kidney health journey. Questions we are asked all the time include, “What can I eat with kidney disease,” “What foods should I avoid with kidney disease,” and “Where can I find good kidney disease diet recipes?” These are excellent questions. Challenge accepted!
Truth time! Chefs, we are not… so we consistently scour websites known for their kidney-healthy recipes. Our focus is to find kidney-friendly recipes that are healthy, easy to make, satisfying, and that have that mouthwatering taste factor. Each week, we post a new recipe that we can share with you.
Here is a list of our most recent kidney-friendly recipes:
- Chocolate Peanut Energy Bars
- 30-Minute Dinner: Citrus Salmon with Garlic and Cayenne
- Labor Day Picnic Macaroni and Cheese
- Beef and Veggie Bolognese Over Rice Noodles
- Molten Mint Chocolate Brownies
- 50-Minute Dinner: Za’atar Chicken with Garlic Pepper Yogurt Sauce
- Tropical Salad with Pineapple and Jalapeño
- Herb Roasted Chicken Breast
- Crunchy Quinoa Salad
- 60-Minute Chicken Brunswick Stew
- Kidney-friendly Pound Cake with Blueberry and Lemon
- 1-Minute Breakfast: Quick and Easy Omelet
- Healthy Tuna Pasta Salad with Lemon and Thyme
- Beet Vegetarian Reuben Sandwich
- Kidney-Friendly Apple Fritter Donuts
- Crunchy Asian Coleslaw
- Grilled Sesame Chicken
- Kidney-Healthy Mushroom Soup
- Easy Turkey Breakfast Burritos
- Southern-style Cornbread
- 60-second Salsa
For more kidney-friendly recipes, pop over to The Kidney Experts Twitter account as we love to retweet recipes from some of the best names in kidney health.
Kidney Friendly Mushroom Soup - The Kidney Experts
Mushrooms can be a kidney-friendly ingredient when consumed in moderation. In place of dairy, this mushroom soup recipe uses flour to thicken and a non-dairy yogurt for a creamier and pleasing texture.
Type: side, soup
Keywords: kidney friendly, low sodium, low phosphorus, low potassium, low protein
Recipe Yield: 6 servings
Calories: 127
Preparation Time: PT0H40M
Cooking Time: PT0H40M
Total Time: PT1H20M
Recipe Ingredients:
- 3 tablespoons coconut oil
- ½ teaspoon fresh ground black pepper
- 3 medium (85g) shallots, finely diced
- 2 stalks (80g) celery, chopped
- 1 clove garlic, finely diced
- 12-ounces button or cremini mushrooms, sliced
- 5 tablespoons flour
- 4 cups low sodium vegetable stock, divided
- 3 sprigs fresh thyme
- 2 bay leaves
- ½ cup non-dairy (coconut) yogurt or regular yogurt
Recipe Instructions: 1. Begin preparing your kidney friendly mushroom soup by heating coconut oil in a large pot or Dutch oven. 2. Add ground pepper, shallots, and celery. Sauté over medium-high heat. 3. Stir constantly and cook until golden and fragrant, for 2 minutes. 4. Reduce heat to medium. Add garlic and sauté for 2 more minutes. 5. Add the sliced mushrooms. Sauté for 10 minutes, stirring occasionally, and allow mushrooms to release all their liquid. 6. Sprinkle the flour over the sautéed ingredients. Stir and toast over medium heat for 1-2 minutes. 7. Add one cup of hot stock, thyme sprigs, and bay leaves. Stir and add the second cup of stock to the mushroom soup. Stir to combine thoroughly. 8. Add the remaining 2 cups of stock. Simmer for 15 minutes or until the mushroom soup has thickened. 9. Remove thyme sprigs and bay leaves. 10. Transfer liquid to a blender or use an immersion blender in the pot. 11. Puree until the mixture is as smooth as it will get. 12. Return the mushroom soup to the pot if using a blender. Add the yogurt and blend well. 13. Heat to a simmer and cook for 4 more minutes. 14. Serve the kidney friendly mushroom soup with herb or mushroom slice garnish.