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Full Online Book HomeLearning KitchenSoups - Mushroom - Thick And Creamy Mushroom Soup
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Soups - Mushroom -  Thick And Creamy Mushroom Soup Post by :Hans_Klein Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2933

Click below to download : Soups - Mushroom - Thick And Creamy Mushroom Soup (Format : PDF)

Soups - Mushroom - Thick And Creamy Mushroom Soup

1 pound of fresh sliced mushrooms
2 cans (14-1/2 ounces each) of ready to use, reduced sodium chicken broth
1/2 teaspoon of onion powder
1/8 teaspoon of black pepper
1 cup of low-fat milk
5 tablespoons of all-purpose flour
1/4 teaspoon of browning and seasoning sauce


Coat a soup pot with non-stick cooking spray. Add the mushrooms and saute over high heat for 4 to 5 minutes, or until soft, stirring frequently. Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.

In a small bowl, mix the milk and flour until smooth. Gradually add to the soup, stirring constantly. Stir in the browning and seasoning sauce and simmer for 5 more minutes or until thickened.

Exchanges: 1 Carbohydrate

Serving Size...1 cup (Total Servings...5)

Per Serving: Calories...89 (Calories from Fat...9) Total Fat...1g (Saturated Fat...0) Cholesterol...2mg Sodium...413mg Carbohydrate...14g (Dietary Fiber...1g) (Sugars...4g) Protein...7g
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1 (14 1/2-ounce) can chicken broth 1/2 cup wild rice 1 ounce dried shiitake mushrooms 1 1/2 cups hot water 2 tablespoons butter 1 onion, chopped 2 garlic cloves, chopped 1/4 teaspoon dried rosemary, crumbled 1/4 teaspoon dried thyme, crumbled 1 (8-ounce) russet potato, peeled, diced 2 cups beef stock or canned beef broth 3/4 cup (about) milk 2 tablespoons Madeira Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain
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