Cream of Mushroom Soup
15 Jan 2011
|Water||3 1⁄2 Cup (56 tbs)|
|Chicken bouillon cubes||3 (low sodium)|
|Mushrooms||1 Cup (16 tbs), finely chopped (fresh)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Onion powder||1 Teaspoon|
1. Stir cornstarch into water and heat until boiling.
2. Stir in bouillon cubes until dissolved.
3. Add chopped mushrooms to mixture and simmer 20 minutes.
4. Add milk and seasonings.
Cream Of Mushroom Soup Recipe