Source: dLife

A creamy rich mushroom soup much better than canned.

Servings

1 lb fresh mushrooms
2 tbsp margarine , divided
1 cup fresh chopped onion
2.5 cup vegetable broth
2.5 cup fat free milk , divided
8 tsp Cornstarch
1 pinch salt
1 pinch black pepper
1 pinch chopped parsley , minced

1 Chop enough mushroom caps to make 2 cups. Finely slice stems and the rest of the mushrooms.
2 Cook 2 cups chopped mushroom caps in 1 tablespoon margarine, in a large pot for 5 minutes or until golden.
3 Take out of pot and set aside. Cook onion and the rest of the mushrooms in 1 tablespoon margarine 5 minutes or until onion is soft.
4 Pour in stock and 2 cups milk and let boil.
5 Mix in the rest of the milk and cornstarch. Whisk until boiling and thick, about 1 minute.
6 Mix in the saved mushrooms and sprinkle with salt and pepper.
7 When ready to serve, top with parsley.

For richer soup, use fat free half and half in place of skim milk.