New Low Fat Mushroom Soup
|Brandywine/Giorgio / pennsylvania dutch mushrooms, pieces and stems||8 Ounce (2 Cans, 4 Ounces Each)|
|Baby carrots||4 , sliced|
|Rib celery||1 Medium, diced|
|Chicken bouillon cube/Beef bouillon||1|
|Granulated garlic||1⁄4 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Light soy sauce||1⁄4 Teaspoon|
|Milk||2 3⁄4 Cup (44 tbs)|
|Chopped parsley||1⁄2 Tablespoon|
1. Drain brine from the mushrooms into a measuring cup. Add enough water to equal 1 1/2 cups. Pour into a saucepan. Add mushrooms, carrots and celery and bring to a boil. Simmer until vegetables are tender, 5-8 minutes.
2. Stir in bouillon cube, granulated garlic, onion powder, pepper and soy sauce.
3. Mix cornstarch with milk; stir into the soup and bring to a boil. Stir in parsley