Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbsp. I Can't Believe It's Not Butter Liquid2 Cups Chopped Onions1/2 Tsp. Minced Garlic1 1/2 lbs. Sliced Mushrooms1/4 Tsp. Salt3 Tsp. Dill Weed1 Tbsp. Mild Paprika2 Tsp. Lemon Juice3 Tbsp. Flour2 Cans Chicken BrothBlack Pepper to taste1/2 Cup Sour Cream, Fat Free1 Cup Almond Breeze Vanilla, Unsweetened1/3 Cup Betty Crocker Potato Buds (Optional)
Add liquid butter to dutch oven - add garlic and onions; saute over medium heat for about 5 minutes. Add mushrooms, salt, dill weed, and paprika. Stir well and cover. Let cook for about 15 minutes, stirring occasionally. Add lemon juice.
Gradually add the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add broth, cover and cook for about 10 minutes stirring occasionally.
Add black pepper to taste. Check to see if it is salty enough; whisk in sour cream and Almond Breeze and heat without boiling. If soup isn't thick enough you can add 1/3 cup instant mashed potatoes to thicken a bit.
This makes 8 - 1 Cup Servings.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JUPHILL.
Gradually add the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add broth, cover and cook for about 10 minutes stirring occasionally.
Add black pepper to taste. Check to see if it is salty enough; whisk in sour cream and Almond Breeze and heat without boiling. If soup isn't thick enough you can add 1/3 cup instant mashed potatoes to thicken a bit.
This makes 8 - 1 Cup Servings.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JUPHILL.
Nutritional Info Amount Per Serving
- Calories: 83.7
- Total Fat: 2.6 g
- Cholesterol: 1.5 mg
- Sodium: 432.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.0 g
- Protein: 4.0 g
Member Reviews