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Mushroom Soup
Ingredients:
1 Tbs. margarine
1 1/2 c.coarsely chopped mushrooms
1/2 c. coarsely chopped onion
1 Tbs. flour
2 c. low-fat milk
1 chicken bouillon cube
1/8 tsp. nutmeg
1/8 tsp. salt (optional)
1/8 tsp. freshly ground black pepper (optional)
1 Tbs. margarine
1 1/2 c.coarsely chopped mushrooms
1/2 c. coarsely chopped onion
1 Tbs. flour
2 c. low-fat milk
1 chicken bouillon cube
1/8 tsp. nutmeg
1/8 tsp. salt (optional)
1/8 tsp. freshly ground black pepper (optional)
Directions:
Melt margarine in a large saucepan. Add mushrooms and onion, cooking until onion is soft. Stir in flour, then remove from heat. Gradually stir in milk, bouillon cube, and nutmeg. Return to heat and cook, stirring constantly until thickened. To thicken further, remove approximately 1 1/2 c. of soup and blend until smooth in a blender. return to the pot. Add salt and pepper to taste, if desired.
Melt margarine in a large saucepan. Add mushrooms and onion, cooking until onion is soft. Stir in flour, then remove from heat. Gradually stir in milk, bouillon cube, and nutmeg. Return to heat and cook, stirring constantly until thickened. To thicken further, remove approximately 1 1/2 c. of soup and blend until smooth in a blender. return to the pot. Add salt and pepper to taste, if desired.
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