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"Cream" of Mushroom Soup
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"Cream" of Mushroom Soup Ingredients
Sliced
mushroom
s
1/2 ts Dried
thyme
B
1/4 ts Freshly ground black
pepper
1 c Nonfat dried
milk
powder
C
1 tb Dried
onion
flakes
2 c Cold water
2 tb
Cornstarch
1 c Mashed
potato
es; (up to
2 tb Dixie Diner Club
broth
mix;
1 c Additional water
1/2 ts Dried
basil
LF/FF shredded
cheddar
Instructions for "Cream" of Mushroom Soup
(My favorite as a child growing up in cold Minnesota). "Saute" sliced mushrooms in a PAM srayed skillet til browned and set aside. In saucepan mix the "B" ingredients (thanks Heloise). Add 2 cups cold water to the mix and stir constantly over med heat til thickened. Add 1 to 1 1/2 cups of mashed potatoes and blend well. Add about 1 cup additional water to thin to desired consistency. Add sauteed mushrooms. Serve in bowls with a spoonful of LF/FF shredded cheddar cheese and a sprinkle of bacos. Serves four (or just two if youre very hungry). Posted to fatfree digest V97 #299 by adritter@legend.sat.txdirect.net on Dec 18, 1997
Main Ingredient:
Soup
Cuisine:
Uncategorized
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