Mushroom Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mushroom Soup calories by ingredient
Number of Servings: 8
Ingredients
-
2 Tbsp. I Can't Believe It's Not Butter Liquid
2 Cups Chopped Onions
1/2 Tsp. Minced Garlic
1 1/2 lbs. Sliced Mushrooms
1/4 Tsp. Salt
3 Tsp. Dill Weed
1 Tbsp. Mild Paprika
2 Tsp. Lemon Juice
3 Tbsp. Flour
2 Cans Chicken Broth
Black Pepper to taste
1/2 Cup Sour Cream, Fat Free
1 Cup Almond Breeze Vanilla, Unsweetened
1/3 Cup Betty Crocker Potato Buds (Optional)
Directions
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.