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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

Cream of Mushroom Soup

Source: dLife

A creamy rich mushroom soup much better than canned.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	185.4

Total Carbs	23.4 g

Dietary Fiber	2.4 g

Sugars	12.9 g

Total Fat	6.2 g

Saturated Fat	1.1 g

Unsaturated Fat	0.2 g

Potassium	375.6 mg

Protein	10.1 g

Sodium	455.2 mg

Dietary Exchanges 6.2 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 vegetable broth 2.5
2 1/2 cup fat free milk 8.0
8 tsp Cornstarch 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 pinch chopped parsley

Directions

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