Cream of Mushroom Soup

Makes about 3 cups; 2 servings


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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


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.

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.

Created date

April 2004

Nutritional Information

Calories 394
Caloriesfromfat 62 %
Protein 13 g
Fat 27 g
Satfat 4.5 g
Carbohydrate 27 g
Fiber 3.4 g
Sodium 413 mg
Cholesterol 0.0 mg