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"Cream" of Mushroom Soup

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  • Sliced mushrooms
  • 1 c Nonfat dried milk powder
  • 1 tb Dried onion flakes
  • 2 tb Cornstarch
  • 2 tb Dixie Diner Club broth mix; (or your favorite bouillon powder)
  • 1/2 ts Dried basil
  • 1/2 ts Dried thyme
  • 1/4 ts Freshly ground black pepper
  • 2 c Cold water
  • 1 c Mashed potatoes; (up to 1-1/2)
  • 1 c Additional water
  • LF/FF shredded cheddar cheese
  • Sprinkle of baco's


(My favorite as a child growing up in cold Minnesota).
"Saute" sliced 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 1/2 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 on Dec 18, 1997