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.
A popular Mexican dish, this kidney-friendly chicken enchilada recipe is easy to make, tastes delicious and will have everyone in your family asking for more! Kidney-friendly chicken enchiladas are a great way to get the flavor of traditional enchiladas with less effort and more kidney-friendly ingredients. This dish is perfect for a busy night when you want something tasty, quick and easy. Now, let’s get cooking!
Appropriate for: Diabetes, Dialysis, Gluten-Free
Kidney-Friendly Chicken Enchiladas Ingredients
Enchilada Sauce
- 1 TBSP olive oil
- 2 cloves garlic, minced
- 1 tsp minced onion
- 1/2 tsp dried oregano
- 2 1/2 tsp chili powder
- 1/2 tsp dried basil
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 2 tsp parsley, minced
- 6-ounce can no-salt tomato sauce
- 1 cup water
Enchiladas
- 2 chicken breasts, boiled and shredded
- 2 TBSP canola oil
- 1 medium onion, chopped
- 7 oz. can of diced green chiles
- 8 oz. low sodium chicken broth
- 8 oz. sour cream
- 3 green onions, chopped
- 7 flour tortillas (6″)
- Enchilada sauce (see recipe)
- 1 cup shredded Monterey Jack cheese
How to Prepare Kidney-Friendly Chicken Enchiladas
Enchilada Sauce
- Heat oil in a saucepan over medium heat
- Add garlic and onion and sauté for 2 minutes
- Add remaining ingredients and bring to a boil
- Reduce heat and simmer for 15 to 20 minutesSet aside
Enchiladas
- Pre-heat oven to 350°F
- Heat oil in a large skillet over medium heat
- Add onions and cook for 5 minutes
- Add chicken, green chile peppers and chicken broth
- Bring to a boil, reduce heat and simmer for 15 minutes
- Mix in sour cream and half of the green onions
- Spoon 1/3-cup chicken mixture into each tortilla
- Roll up the tortilla and place seam down in a single layer in a 9×9 baking dish
- Top with enchilada sauce, cheese and remaining green onion
- Bake for 30 minutes
Kidney-Friendly Chicken Enchiladas Nutrition Facts
(makes 7 servings)
| Calories | 351 |
| Carbohydrates | 25 g |
| Protein | 17 g |
| Dietary Fiber | 3 g |
| Total Fat | 21 g |
| Sodium | 347 mg |
| Potassium | 474 mg |
| Phosphorus | 238 mg |
We love sharing our kidney-healthy recipes with you like this Kidney-Friendly Chicken Enchiladas 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.rsnhope.org/renal-recipes/chicken-enchiladas-renal-recipes/
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.