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Jerry Bridges

"Cream" of Mushroom Soup

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

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

INSTRUCTIONS

B
C
(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 adritter@legend.sat.txdirect.net on
Dec 18, 1997

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