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Creamy Mushroom Soup
Ingredients:
1 Tbs. margarine
1 1/2 c. coarsely chopped mushrooms
1/2 c. 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. 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 pot. Add salt and pepper if desired. Makes 3 cups.
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 pot. Add salt and pepper if desired. Makes 3 cups.
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