"Cream" of Mushroom Soup

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"Cream" of Mushroom Soup Ingredients

Sliced mushrooms	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 potatoes; (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: SoupCuisine: Uncategorized

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