"cream" of mushroom soup

Yield: 1 Servings

Measure Ingredient
Sliced mushrooms
1 cup Nonfat dried milk powder
1 tablespoon Dried onion flakes
2 tablespoons Cornstarch
2 tablespoons Dixie Diner Club broth mix; (or your favorite bouillon powder)
½ teaspoon Dried basil
½ teaspoon Dried thyme
¼ teaspoon Freshly ground black pepper
2 cups Cold water
1 cup Mashed potatoes; (up to 1-1/2)
1 cup Additional water
LF/FF shredded cheddar cheese
Sprinkle of baco's



(My favorite as a child growing up in cold Minnesota).

"Saute" sliced mushrooms in a PAM srayed skillet til browned and set aside.

In saucepan mix the "B" ingredients (thanks Heloise).

Add 2 cups cold water to the mix and stir constantly over med heat til thickened. Add 1 to 1½ cups of mashed potatoes and blend well. Add about 1 cup additional water to thin to desired consistency. Add sauteed mushrooms. Serve in bowls with a spoonful of LF/FF shredded cheddar cheese and a sprinkle of baco's. Serves four (or just two if you're very hungry).

Posted to fatfree digest V97 #299 by adritter@... on Dec 18, 1997

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