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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Low-fat Cream of Mushroom Soup

Source: dLife

A low fat cream of mushroom soup made with onions.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	178.8

Total Carbs	22.0 g

Dietary Fiber	2.1 g

Sugars	11.6 g

Total Fat	5.9 g

Saturated Fat	1.1 g

Unsaturated Fat	0.2 g

Potassium	375.4 mg

Protein	9.4 g

Sodium	233.6 mg

Dietary Exchanges 5.9 Fat, 1.4 Vegetables, 0.6 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb fresh mushrooms 2.0
2 tbsp margarine 1.0
1 cup fresh chopped onion 2.5
2 1/2 cup low sodium vegetable broth 2.5
2 1/2 cup fat free milk 2.0
2 tbsp cornstarch 2.0
2 tsp cornstarch 1.0
1 pinch salt and pepper

Directions

Slice enough mushroom caps to make 2 cups; finely chop stems and remaining mushrooms.
In a large saucepan, saute sliced mushrooms in 1 tablespoon margarine until browned, about 5 minutes, remove and reserve.
Saute onion and chopped mushrooms in remaining 1 tablespoon margarine in saucepan until onion is tender, about 5 minutes.
Add stock and cups milk and heat to boiling.
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.