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Minnesota Cream of Mushroom Soup

 
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My favorite as a child growing up in cold Minnesota.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

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
*

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).

 

* not incl. in nutrient facts

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Comments



 over 6 years ago

"B" ingredients? I don't get it. Sounds really good though.

Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 15115% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 270mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 18g
Vitamin A 1% Vitamin C 10%
Calcium 23% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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