Low-Fat Cream of Mushroom Soup



4 servings



3 cups fresh mushrooms, chopped
1 sm. onion, diced
1 clove garlic, minced
1/2 cup fat-free chicken broth
3-1/2 cup lite evaporated milk
2 tbsp. butter buds
1 dash white pepper
2 tbsp. all-purpose flour
1/2 cup skim milk


In large non-stick skillet, saute mushrooms, onion and garlic clove in broth for 3 minutes or until tender. In large nonstick saucepan combine milk, butter buds, mushroom mixture and pepper. Simmer on low-medium heat for 30 minutes. In gravy shaker combine skim milk and flour; shake until smooth. In last 5 minutes of cooking, pour flour mixture into soup slowly until desired thickness is reached; stir constantly. Serve hot.

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1 Recipe Reviews


Butterflie reviewed Low-Fat Cream of Mushroom Soup on February 20, 2004

Very good. I've been dieting and wanted some mushroom soup. I put this together with what I had in my house. If you don't have the canned milk dry powdered can be substituted with good results. I made this for two servings and substituted 2/3 non fat dry milk (equivialant of 2 cups) and added 1 cup of water for liquid. I also used dry onions. One tablespoon would be plenty. I love onions, but two tablespoons are too much.