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Add a photoSO EASY Cream of Mushroom Soup
Great for using with meat as a gravy or canning to use as a condensed soup base
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Ingredients
- 1 1/3 cup vegetable or chicken stock
- 2/3 cup milk any %
- 1/4 cup all-purpose flour
- 1 cup -chopped fresh mushrooms
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. freshly-ground black pepper
- (salt and additional pepper to taste as you wish)
Directions
- Add vegetable stock to a large saucepan and bring to a boil..
- In a separate bowl, whisk together milk and flour until the flour is dissolved.
- Slowly pour the milk mixture into the boiling vegetable stock, whisking to combine. Whisk in the mushrooms and remaining ingredients. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove pan from heat.
- *Recipe very slightly adapted from Tammy's Recipes and Pinch of Yum.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 2 servings | |
| Calories 107 | |
| Calories from Fat 25 | 23% |
| Total Fat 2.8g | 3% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 614mg | 26% |
| Potassium 137mg | 4% |
| Total Carbs 15.85g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.41g | 3% |
| Protein 4.29g | 7% |
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