| Recipe: | "Cream" of Mushroom Soup |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | Sliced mushrooms
1 cup(s) Nonfat dried milk powder
1 tbsp Dried onion flakes
2 tbsp cornstarch
2 tbsp Dixie Diner Club broth mix; (or your favorite bouillon powder)
1/2 tsp Dried basil
1/2 tsp Dried thyme
1/4 tsp Freshly ground black pepper
2 cup(s) Cold water
1 cup(s) Mashed potatoes ; (up to 1-1/2)
LF/FF shredded cheddar cheese
Sprinkle of baco 's
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| Directions: | (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 about1 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 baco's. Serves four (or just two if you're very hungry).
Posted to fatfree digest V97 #299 by adritter@legend.sat.txdirect.net on
Dec 18, 1997
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