Cream of Mushroom Soup

Yields Makes about 3 cups; 2 servings

Ingredients

 1/4 cup (1/8 lb.) margarine or butter
 1 onion (1/2 lb.), peeled and finely chopped
 1/2 pound sliced mushrooms
 1 tablespoon all-purpose flour
 1 1/2 cups fat-skimmed chicken broth
 1 cup plain soy or other nondairy milk
  Salt and pepper
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories394
% Daily Value *
Total Fat 27g35%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 413mg18%
Total Carbohydrate 27g10%
Dietary Fiber 3.4g13%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

In a 5- to 6-quart pan over high heat, combine margarine, onion, and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly browned, 6 to 10 minutes. Sprinkle vegetables with flour and stir 1 to 2 minutes more.

Step 2
2

Stirring, add broth and bring to a simmer; cover and simmer 10 minutes, stirring occasionally. Stir in soy milk and add salt and pepper to taste. Ladle soup into bowls.

Ingredients

 1/4 cup (1/8 lb.) margarine or butter
 1 onion (1/2 lb.), peeled and finely chopped
 1/2 pound sliced mushrooms
 1 tablespoon all-purpose flour
 1 1/2 cups fat-skimmed chicken broth
 1 cup plain soy or other nondairy milk
  Salt and pepper
Cream of Mushroom Soup
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