Fresh Mushroom Soup
Yield
2 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | cup |
onions
finely chopped |
|
| ½ | teaspoon |
salt-free seasoning
vegetable |
* |
| 1 | tablespoon |
arrowroot flour
|
|
| 2 | cups |
milk, skim
|
|
| 1 | cube |
bouillon
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 226.8 | g |
mushrooms
sliced |
|
| 118 | ml |
onions
finely chopped |
|
| 2.5 | ml |
salt-free seasoning
vegetable |
* |
| 15 | ml |
arrowroot flour
|
|
| 473 | ml |
milk, skim
|
|
| 1 | cube |
bouillon
|
* |
Directions
In sauce pan, melt butter over medium heat.
Add mushrooms. onion, and vegetable seasoning.
Cook about 5 minutes. Combine arrowroot in about ¼ of the milk; add to mushroom mixture.
Add bouillon cube and remaining milk.
Simmer, stirring constantly, until soup is hot and thickens slightly.
