\"cream\" of mushroom soup
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
B
C
(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