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Condensed Cream Of Mushroom Soup

Ever come across one of those recipes that calls for condensed soup? Have you checked how much sodium is in them? And even though there are some low-sodium varieties available, they are ready to eat, rather than condensed, which can throw off the amount of moisture in a recipe. The solution? Make your own. It's a lot easier than you think. This was developed from a soup recipe in an old cookbook, with the broth and milk quantities halved. You can substitute celery, broccoli or other veggies for the mushrooms. I prefer the evaporated milk for this because it make a thicker, creamier soup than regular milk. This makes approximately as much as a 10 3/4 oz. Can of condensed cream of mushroom soup and can be used in any recipe that calls for one. It can also be made in larger quantities and freezes well. If you use homemade chicken broth, the sodium would be even less. To make uncondensed cream of mushroom soup, just double the chicken broth and the milk.

1 c Mushrooms,Sliced
1/2 c Onion,Chopped
1/2 c Low Sodium Chicken Broth
1 T Parsley
1/4 t Garlic Powder
2/3 c Non Fat,Non Diary Creamer
2 T Cornstarch

Cook mushrooms, onion and spices in the chicken broth until soft. Process in a blender or food processor until well pureed. Shake together creamer and cornstarch until dissolved. Cook and stir until thick. Stir in veggie mixture.

Yield: 6 Servings

Sodium Category: VeryLowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 6

Amount Per Serving
Calories 39
Calories from Fat 2

% Daily Values *

Total Fat 0 gr
  Saturated Fat 0 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 0 gr
Cholesterol 0 mg
Sodium 18 mg
Potassium 69 mg
Carbohydrates 6 gr
  Dietary Fiber 0.4gr
Protein 1 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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