Source: dLife

A low fat cream of mushroom soup made with onions.

Servings

1 lb fresh mushrooms
2 tbsp margarine , or butter, divided
1 cup fresh chopped onion
2.5 cup low sodium vegetable broth , or canned vegetable stock
2.5 cup fat free milk , divided
2 tbsp cornstarch
2 tsp cornstarch
1 pinch salt and pepper , to taste

1 Slice enough mushroom caps to make 2 cups; finely chop stems and remaining mushrooms.
2 In a large saucepan, saute sliced mushrooms in 1 tablespoon margarine until browned, about 5 minutes, remove and reserve.
3 Saute onion and chopped mushrooms in remaining 1 tablespoon margarine in saucepan until onion is tender, about 5 minutes.
4 Add stock and cups milk and heat to boiling.
5 Mix remaining 1/2 cup milk and cornstarch and stir into boiling mixture; boil, stirring frequently, until thickened, about 1 minute. Stir in reserved slice mushrooms. Season to taste with salt and pepper.