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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 90.5
  • Total Fat: 0.0 g
  • Cholesterol: 5.0 mg
  • Sodium: 486.9 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.0 g

View full nutritional breakdown of Better for you Cream of Mushroom Soup calories by ingredient
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Better for you Cream of Mushroom Soup

Submitted by: AMMONS_GIRL

Introduction

This recipe is healthier than using condensed mushroom soup. It could be made even healthier by using low-sodium bouillon cubes but I did not have any on hand. It still has half the sodium of regular cream of mushroom, and NO FAT. You could also substitute 3 cups of evaportated skim milk for the powdered milk and water.

Keep in mind that one serving of this equals a half cup. Most people, however, do not eat cream of mushroom soup plain, but if you add this into a recipe, the calculator should take care of the guesswork.

To make this into cream of chicken, simply omit the mushrooms.
This recipe is healthier than using condensed mushroom soup. It could be made even healthier by using low-sodium bouillon cubes but I did not have any on hand. It still has half the sodium of regular cream of mushroom, and NO FAT. You could also substitute 3 cups of evaportated skim milk for the powdered milk and water.

Keep in mind that one serving of this equals a half cup. Most people, however, do not eat cream of mushroom soup plain, but if you add this into a recipe, the calculator should take care of the guesswork.

To make this into cream of chicken, simply omit the mushrooms.

Number of Servings: 8

Ingredients

    One 4oz can mushroom stems and pieces, drained and chopped.

    2 envelopes powdered milk - NOT reconstituted (enough to make 2 quarts)

    3 cups water

    3 Chicken Bouillon cubes

    1 TBSP Cornstarch dissolved in an additional few TBSP water.

Directions

Wisk powdered milk and 3 cups water in saucepan over low / medium heat until well blended. Add in mushrooms and bouillon cubes, whisking constantly. Do not allow mixture to boil and keep it moving so it doesn't scorch. Once bouillon cubes are fully dissolved, add dissolved corn starch and continue to whisk constantly until you notice the mixture thicken. It will happen quickly. Immediately remove from heat and pour into a different container. As the mixture cools it will take on more of the consistency of condensed soup. This makes about 4 cups of soup. You may store it in the refrigerator, or you may freeze it in ice cube trays or 1-cup plastic containers, then transfer to a ziploc once frozen.

*FYI, one ice cube equals about one ounce. There are 8-10 oz per can of condensed soup.

Number of Servings: 8

Recipe submitted by SparkPeople user AMMONS_GIRL.






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