WLS vegetarian mushroom soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 131.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 42.1 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 21.2 g

View full nutritional breakdown of WLS vegetarian mushroom soup calories by ingredient


Introduction

This is a recipe I made up to go with my pre-op liquid diet. It is 3 servings so you can have one when you make it and save two for later. The Unjury adds a lot of protein and it can replace a protein shake. I am vegetarian but if you aren't you can use regular beef bouillon. This is a recipe I made up to go with my pre-op liquid diet. It is 3 servings so you can have one when you make it and save two for later. The Unjury adds a lot of protein and it can replace a protein shake. I am vegetarian but if you aren't you can use regular beef bouillon.
Number of Servings: 3

Ingredients


    thyme, 1 tsp
    Garlic, 2 clove
    Water, tap, 3 cup (8 fl oz)
    UNJURY - Unflavored Protein, 3 serving
    Yellow Onion Small
    Woodstock Farms frozen shiitake mushrooms, or 10 oz of other mushrooms
    Edward and sons not beef 1 cube

Tips

wls, bariatric, vegan, mushroom


Directions

Combine all ingredients except Unjury in a pot. Bring to boil, turn down to a simmer until mushrooms are cooked through. Seperate 1/2 of the soup and blend the rest. Return the unblended soup to the blended part, divide into three servings. This soup freezes well. You can add the Unjury when the temperature is below 140 degrees. If you save some for the next day, add the Unjury after it is re-heated.

Serving Size: 3 servings