Cream of Mushroom Soup (Ww 1970)
Yield
1 servingsPrep
5 minCook
5 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mushrooms, canned
(save juice) |
|
| 1 | package |
beef stock
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
milk, skim
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mushrooms, canned
(save juice) |
|
| 1 | package |
beef stock
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
milk, skim
|
Directions
Blend mushrooms, half the mushroom juice, bouillon, and the cup of milk in a blender.
Do not chop the mushrooms too fine.
Heat and serve.
