NON-DAIRY 'CREAM' OF MUSHROOM SOUP
Low fat, low cholesterol 'cream' soup made without milk or cream. You can use almost any vegetable in this, or add a variety of seasonings to suit your own taste. My sister created this recipe after her husband had quadruple bypass surgery: he needed reduced fat and cholesterol, and she needed non-dairy.
Provided by Demented Nana
Categories Vegetable
Time 25m
Yield 10 cups, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Bring broth to a boil over medium heat.
- Slice mushrooms while broth is heating, and add to broth when it comes to a boil.
- Reduce heat and simmer 15 minutes until mushrooms are cooked.
- Stir in powdered non-dairy creamer.
- Mix cornstarch and water, and slowly stir mixture into soup until it is as thick as you like it.
- Serve immediately.
- Note: Recipe can easily be halved or quartered.
- Note: Seasonings such as salt, pepper, parsley, garlic, or Italian seasoning can be added to suit individual taste.
- Note: Celery, caulifower, broccoli, or asparagus can be substituted for mushrooms.
Nutrition Facts : Calories 116.9, Fat 5.6, SaturatedFat 4.2, Sodium 786.5, Carbohydrate 10.2, Fiber 0.3, Sugar 7.7, Protein 6.4
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