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Low-fat Cream of Mushroom Soup
Source: dLife

A low fat cream of mushroom soup made with onions.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 1/2 Vegetables , 1 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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1 lb  fresh mushrooms
2 tbsp  margarine
1 cup  fresh chopped onion
2 1/2 cup  low sodium vegetable broth
2 1/2 cup  fat free milk
2 tbsp  cornstarch
2 tsp  cornstarch
1 pinch  salt and pepper
  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.

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