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Mock Condensed Cream of Mushroom Soup

Source of Recipe

AHA Low-Fat, Low-Cholesterol Cookbook 1989
Mock Condensed Cream of Mushroom Soup

Makes a total of about 1-1/3 cups

Use this when a recipe calls for condensed cream of mushroom soup�.less fat and sodium.

1 6-oz. can or jar of sliced mushrooms
1 T. canola oil
3 T. all-purpose flour
1 bay leaf
1/3 c. skim milk
1 T. non-fat �butter� granules (Butter Buds)
Fresh ground black pepper to taste
1/8 tsp. garlic powder

Drain liquid from the mushrooms into a measuring cup and add water, if needed, to bring the total liquid to 1/2-cup. Set aside.

In a small saucepan, heat oil over medium heat. Add flour and bay leaf, stirring constantly for 1 minute. Gradually add mushroom liquid, milk, �butter granules� and pepper, stirring constantly until mixture thickens, about 2 to 3 minutes. Remove pan from heat. Remove and discard bay leaf.

Pour into a blender or the work-bowl of a food processor fitted with a metal blade and blend until smooth. Add mushrooms and garlic powder. Blend until pureed.

Nutrient Analysis for entire batch: 274.4 calories�7.9 gm protein�29.3 gm carbohydrate�14.4 gm fat (1.9 gm saturated�1.7 mg cholesterol�851.9 mg sodium