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.
Kidney patients can have their cake and eat it, too! This pound cake with blueberry and lemon not only looks delish, but it also tastes divine, too! We understand it can be challenging when it comes to kidney disease and cooking. For that reason, it makes our day when we can share kidney-friendly comfort food recipes like this pound cake with blueberry and lemon. Not gonna lie, this pound cake may have “renal diet” written all over it, but it’s ideal for anyone craving something a little sweet. Now, let’s get cooking!
Pound Cake with Blueberry and Lemon Ingredients
Serves One
- ½ cup cottage cheese (non-fat)
- ½ cup butter (unsalted, softened)
- 3 eggs (we love farm fresh!)
- 1 cup lemon yogurt (non-fat)
- 2 tsp vanilla extract
- ¼ cup Splenda
- 1¼ cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp lemon zest
- 1 cup blueberries
How to Prepare Pound Cake with Blueberry and Lemon
- Preheat oven to 375°
- In large mixing bowl, puree cottage cheese until smooth
- Mix cottage cheese with butter and Splenda until smooth
- Add lemon juice, eggs, lemon zest, yogurt, vanilla and blend until smooth
- Sift together all-purpose flour, whole wheat flour, baking soda, baking powder and salt
- Add dry ingredients to mixing bowl and blend until smooth
- Lightly fold blueberries into pound cake batter
- Pour batter into a greased 9″ x 5″ loaf pan
- Bake at 375° for 35-40 minutes
- Cool before serving
Note: This recipe is appropriate for diabetes, CKD Stage 1, 2, CKD Stage 3, 4, dialysis & CKD Stage 5, transplantDiets: kosher low-calorie low-carb low-fat low-phosphorus low-potassium low-protein low-sodium nut-free
Pound Cake with Blueberry and Lemon Nutrition Facts
(per serving)
| Calories | 177 |
| Carbohydrates | 18.2 g |
| Protein | 5.4 g |
| Dietary Fiber | 1.3 g |
| Total Fat | 9.4 g |
| Sodium | 203 mg |
| Potassium | 106.7 mg |
| Phosphorus | 102.9 mg |
We love sharing our kidney-healthy recipes with you like this kidney-friendly pound cake with blueberry and lemon! We try to share a new recipe every week. So, if you’re craving a favorite food, but it’s not on your 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.nwkidney.org/recipe/40-second-omlette/
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:
- 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.