Mushroom Soup Recipe
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Category: |
Category: |
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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
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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.
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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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