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.

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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

  1. 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.
  2. In a small saucepan, heat oil over medium heat. Add flour and bay leaf, stirring constantly for 1 minute.
  3. Gradually add mushroom liquid, milk, butter granules and pepper, stirring constantly until mixture thickens, about 2 to 3 minutes.
  4. Remove from heat and discard bay leaf.
  5. Pour into a blender or food processor, blend until smooth.
  6. Add mushrooms and garlic powder, blend until pureed.

Attribution

Posted by FootsieBear at Recipe Goldmine May 9, 2001.



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