Recipe - Cream Of Mushroom Soup

Sliced mushrooms

B
1 cup Nonfat dried milk powder
1 tablespoon Dried onion flakes
2 tablespoon Cornstarch
2 tablespoon Dixie Diner Club broth mix;
(or your favorite bouillon
powder)
One half teaspoon Dried basil
One half teaspoon Dried thyme
One fourth teaspoon Freshly ground black pepper

C
2 cup Cold water
1 cup Mashed potatoes; (up to
11/2)
1 cup Additional water
LF/FF shredded cheddar
cheese
Sprinkle of baco's

(My favorite as a child growing up in cold Minnesota).

"Saute" cut or sliced up mushrooms in a PAM srayed skillet til browned and set aside.

In saucepan mix the "B" ingredients (thanks Heloise).

Add 2 cups cold water to the mix and stir constantly over med heat til
thickened. Add 1 to 1 One half cups of mashed potatoes and blend well. Add about
1 cup additional water to thin to desired consistency. Add sauteed
mushrooms. Serve in bowls with a spoonful of LF/FF shredded cheddar cheese
and a sprinkle of baco's. Serves four (or just two if you're very hungry).

Posted to fatfree digest V97 #299 by adritter@legend.sat.txdirect.net on
Dec 18, 1997