Mock Condensed Cream of Mushroom Soup
For use when a recipe calls for condensed cream of mushroom soup. This is a low fat recipe. For a creamier version, use whole milk and 1 tablespoon of real butter or margarine.
Yield: 4 servings
Ingredients
- 1 (6 ounce) can or jar sliced mushrooms
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 1/3 cup skim milk*
- 1 tablespoon nonfat "butter" granules
- Black pepper to taste
- 1/8 teaspoon garlic powder
Instructions
- Drain the 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 from heat and discard bay leaf.
- Pour into a blender or food processor, blend until smooth.
- Add mushrooms and garlic powder, blend until pureed.
Attribution
Posted by FootsieBear at Recipe Goldmine May 9, 2001.