Cream of mushroom soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 145.7
  • Total Fat: 12.3 g
  • Cholesterol: 31.8 mg
  • Sodium: 306.4 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.7 g

View full nutritional breakdown of Cream of mushroom soup calories by ingredient


Introduction

Mushroom soup to cheer us up on a gray day Mushroom soup to cheer us up on a gray day
Number of Servings: 10

Ingredients

    Mushrooms, fresh, 2 cup diced
    Onions, raw, 2 cup, chopped
    Pacific Natural Foods Organic Mushroom Broth, 1 cup, 4 serving
    Water, tap, 4 cup
    Butter, salted, 1 stick
    "LouAna" Pure Coconut Oil, 1 tbsp
    Parsley, dried, 2 tbsp
    Garlic powder, 1 tbsp
    *Onion powder, 2 tsp
    Milk Reduced Fat Milk 2% Great Value 2 cups


Tips

You can use Pepper and nutmeg, I'm allergic so I don't put you can. If you want it thicker you can add a bit of corn starch (mixed in cold water and added to the soup Boil it down to thicker), but I don't care about that so I don't. The original used heavy cream that is dreammy but not so good for the diet. You can use any kind of milk but if you are using almond or soy use the unsweetened, the sweetened just does not go.


Directions

Fry the mushroom and onions in the coconut oil and butter, until they are starting to change color, add all the liquid except the milk. Boil it for 15 minutes at least, salt to taste add the spices, finish with the milk and turn it off.



Serving Size: Makes 10 - 12 cups of soup.

Number of Servings: 10

Recipe submitted by SparkPeople user EMMASMART.