Minnesota Cream of Mushroom Soup
My favorite as a child growing up in cold Minnesota.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | pound |
mushrooms
sliced |
|
1 | cup |
milk, skim, (non fat) powder
|
|
1 | tablespoon |
onion flakes
dried |
|
2 | tablespoons |
cornstarch
|
|
1 | each |
chicken bouillon cubes
|
* |
½ | teaspoons |
basil
dried |
* |
½ | teaspoons |
thyme
dried |
* |
¼ | teaspoons |
black pepper
freshly ground |
|
2 | cups |
water
cold |
|
1 | cup |
mashed potatoes
(up to-1-1/2) |
|
1 | cup |
water
additional |
|
cheddar cheese
low-fat, shredded |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
226.8 | g |
mushrooms
sliced |
|
237 | ml |
milk, skim, (non fat) powder
|
|
15 | ml |
onion flakes
dried |
|
3E+1 | ml |
cornstarch
|
|
1 | each |
chicken bouillon cubes
|
* |
2.5 | ml |
basil
dried |
* |
2.5 | ml |
thyme
dried |
* |
1.3 | ml |
black pepper
freshly ground |
|
473 | ml |
water
cold |
|
237 | ml |
mashed potatoes
(up to-1-1/2) |
|
237 | ml |
water
additional |
|
1 | x |
cheddar cheese
low-fat, shredded |
* |
Directions
Sauté the sliced mushrooms in a non-stick skillet sprayed with cooking spray until browned. Set aside.
In saucepan mix the "B" ingredients.
Add 2 cups cold water to the mix and stir constantly over medium heat until thickened.
Add 1 to 1½ cups of mashed potatoes and blend well.
Add about 1 cup additional water to thin to desired consistency.
Add the sauteed mushrooms.
Serve in bowls with a spoonful of shredded cheddar cheese.
Serves four (or just two if you're very hungry).