Cream of Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup chopped fresh mushrooms 1/2 small onion, chopped 1 cup chicken broth 1 1/2 tbsp butter, melted 1 1/2 tbsp all-purpose flour 1 cup skim milk 1/2 pinch each salt and pepper, or to taste1/8 tsp dried thyme (optional)
In a saucepan, combine the mushrooms, onions, and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.
Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk.
Continue stirring constantly. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
Serving Size: 2 servings
Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk.
Continue stirring constantly. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
Serving Size: 2 servings
Nutritional Info Amount Per Serving
- Calories: 133.4
- Total Fat: 6.4 g
- Cholesterol: 20.4 mg
- Sodium: 643.1 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.9 g
- Protein: 6.6 g
Member Reviews