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    Mock Condensed Cream of Mushroom Soup

    Source of Recipe

    AHA Low-Fat, Low-Cholesterol Cookbook 1989
    Mock Condensed Cream of Mushroom Soup

    Makes a total of about 1-1/3 cups

    Use this when a recipe calls for condensed cream of mushroom soup….less fat and sodium.

    1 6-oz. can or jar of sliced mushrooms
    1 T. canola oil
    3 T. all-purpose flour
    1 bay leaf
    1/3 c. skim milk
    1 T. non-fat ‘butter’ granules (Butter Buds)
    Fresh ground black pepper to taste
    1/8 tsp. garlic powder

    Drain liquid from the mushrooms into a measuring cup and add water, if needed, to bring the total liquid to 1/2-cup. Set aside.

    In a small saucepan, heat oil over medium heat. Add flour and bay leaf, stirring constantly for 1 minute. Gradually add mushroom liquid, milk, ‘butter granules’ and pepper, stirring constantly until mixture thickens, about 2 to 3 minutes. Remove pan from heat. Remove and discard bay leaf.

    Pour into a blender or the work-bowl of a food processor fitted with a metal blade and blend until smooth. Add mushrooms and garlic powder. Blend until pureed.

    Nutrient Analysis for entire batch: 274.4 calories…7.9 gm protein…29.3 gm carbohydrate…14.4 gm fat (1.9 gm saturated…1.7 mg cholesterol…851.9 mg sodium

 

 

 


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