Light Cream of Mushroom Soup
Light Cream of Mushroom Soup recipe
Yield
8 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
fresh |
|
| 3 | tablespoons |
margarine
|
|
| 4 | cups |
vegetable stock
|
|
| ½ | teaspoon |
basil
dried |
*
|
| 2 | cups |
evaporated milk
skim |
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
white wine
|
*
|
|
salt
and white pepper, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
fresh |
|
| 45 | ml |
margarine
|
|
| 946 | ml |
vegetable stock
|
|
| 2.5 | ml |
basil
dried |
*
|
| 473 | ml |
evaporated milk
skim |
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
white wine
|
*
|
| 1 | x |
salt
and white pepper, to taste |
*
|
Directions
Rub the mushrooms with a damp paper towel and trim.
Slice or chop them into small pieces. In a 3 or 4-quart saucepan, melt the margarine and add the mushrooms.
Stirring frequently, cook the mushrooms until lightly browned.
Add the vegetable stock and basil. Heat to boiling, simmer gently for 30 minutes.
Remove the pan from the heat and blend the evaporated milk and flour together and add to the soup mixture.
Return to the heat and stir the simmering pan until the soup thickens.
Add the wine. Do not allow the soup to boil again. Season to taste with salt and white pepper. Serve hot.
