Cream of mushroom soup #2

Yield: 4 servings

Measure Ingredient
1 tablespoon Cornstarch
3½ cup Water
3 \N Low Sodium Chicken
\N \N Bouillon Cubes
1 cup Finely Chopped Fresh
\N \N Mushrooms
¾ cup Skim Milk
½ teaspoon Pepper
1 teaspoon Onion Powder

Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot. (Fat ⅕. Chol. 1.)

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