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Minnesota Cream of Mushroom Soup

 
Minnesota Cream of Mushroom Soup
157

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

Reviews

+2

over 6 years

This homemade cream of mushroom soup was unbelievably tasty. Last night Sean wanted to make a cheesy scalloped potato recipe that called for cream of mushroom soup. Then he found this recipe and made it, we used dried mushrooms and milk instead of fresh mushrooms and milk powder. The soup was creamy and packed with flavor, the chunks of mushrooms added great taste and texture. After tasting this homemade version, it's impossible to go back to any store-bought canned soups.

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Comments



 almost 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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