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Cream of Mushroom Soup

Yield 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 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

How to Make It

  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.