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Mushroom Soup Recipe

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This recipe for Mushroom Soup, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
JP Richardson

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 # mushrooms Sliced about 7 cups
1/2 chopped large onion
7 cups water
5 Knorr chicken boullion cubes
1 Tbs. butter
1 12oz can fat free evaporated milk
1/3 cup low-fat sour cream
1/2 cup white wine
Cornstarch slurry for thickening made with 6 Tbs on cornstarch.
Garnish with chopped parsley

Directions:
Directions:
1. in the pan you will make the soup in: melt butter and sauté onions until translucent.

2. Add all but 2 cups of the mushrooms and sauté this for a while longer.

3. Add 7 cups of water and the 5 bouillon cubes and simmer for about 20 minutes.

4.Stir in the evaporated milk and sour cream and simmer for about 5 more minutes.

5. Add the wine and the reserved 2 cups of mushrooms.

6. Bring up the heat a bit and thicken with a slurry made with the cornstarch mixed with water.

7. Top with fresh parsley and serve.

Number Of Servings:
Number Of Servings:
12 1 cup servings
Personal Notes:
Personal Notes:
This was an old recipe I used to make in the 90's and found on a scrap of paper. Its still a good recipe that isn't just cream and butter. Makes about 12 cups and is 3 points per cup.

 

 

 

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