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Cream of Mushroom Soup





Yields
Makes about 3 cups; 2 servings

 1/4 cup (1/8 lb.) margarine or butter
 1 onion (1/2 lb.), peeled and finely chopped
 1/2 pound sliced mushrooms
 1 tablespoon all-purpose flour
 1 1/2 cups fat-skimmed chicken broth
 1 cup plain soy or other nondairy milk
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan over high heat, combine margarine, onion, and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly browned, 6 to 10 minutes. Sprinkle vegetables with flour and stir 1 to 2 minutes more.

Step 2
2

Stirring, add broth and bring to a simmer; cover and simmer 10 minutes, stirring occasionally. Stir in soy milk and add salt and pepper to taste. Ladle soup into bowls.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 394Calories from Fat 62
% Daily Value *
Total Fat 27g42%

Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 413mg18%
Total Carbohydrate 27g9%

Dietary Fiber 3.4g14%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.