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Light Cream of Mushroom Soup




Source of Recipe


Recipe submitted by SparkPeople user REGIDG
Ingredients


5 cups mushrooms, sliced or chopped, and sauteed
1 tbsp butter
1 tbsp all-purpose flour
A pinch dried rosemary, crushed
1/8 tsp salt
dash pepper
1 cup skim milk

Nutritional Info


Fat: 3.4g
Carbohydrates: 6.2g
Calories:69.3
Protein: 5.1g




Mix the half or more of cooked mushrooms and about half of the broth in a bowl or blender container and blend until smooth. You may replace a portion of mushrooms with half that amount of simmered celery. Melt butter in a pot and add the flour and seasonings; mix well. Add the milk. Cook and stir until thickened and bubbly. Add the pureed mushrooms and whole pieces and remaining broth and cook until heated through.

Number of Servings: 4