Minnesota Cream of Mushroom Soup
My favorite as a child growing up in cold Minnesota.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
sliced |
|
| 237 | ml |
milk, skim, (non fat) powder
|
|
| 15 | ml |
onion flakes
dried |
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 473 | ml |
water
cold |
|
| 237 | ml |
mashed potatoes
(up to-1-1/2) |
|
| 237 | ml |
water
additional |
|
| 1 | x |
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).
