You are here

New Low Fat Mushroom Soup

Quick.easy.cooking's picture
Ingredients
  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
  Cornstarch 1 Tablespoon
  Milk 2 3⁄4 Cup (44 tbs)
  Chopped parsley 1⁄2 Tablespoon
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Healthy

Rate It

Your rating: None
4.125
Average: 4.1 (16 votes)