| Cream of Mushroom Soup 1 cup and 2 tablespoons fat-free LactaidŽ Fat Free Milk 2 tablespoons unsalted margarine 2 cups chopped mushrooms 4 tablespoons flour 1/2 cup water 1/2 teaspoon onion powder 2 low-sodium bouillon cubes or 2 teaspoons low-sodium bouillon granules 1/4 teaspoon black pepper 1/2 teaspon fresh lemon juice 1. In a medium saucepan, melt margarine over medium heat and add mushrooms. Saute mushrooms until tender, approximately 5 minutes. 2. Remove pan from heat and add flour. Whisk to blend, forming a paste. Return pan to heat and cook 1 minute. 3. Gradually add water and LactaidŽ Fat Free Milk to mushroom-and-flour mixture, blending well after each addition. Add seasonings. Stir constantly; heat to boil. Reduce heat to low and simmer 2 minutes. Adjust seasonings to taste. |
