Post by JJ Judkins on Nov 21, 2010 13:04:54 GMT -6
* Exported from MasterCook *
Condensed Cream Of Mushroom Soup
Recipe By :Dick Logue
Serving Size : 6 Preparation Time :0:00
Categories : Mix Substitute
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mushrooms -- sliced
1/2 cup onion -- chopped
1/2 cup low sodium chicken broth
1 tablespoon parsley
1/4 teaspoon garlic powder
2/3 cup fat free evaporated milk
2 tablespoons cornstarch
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.
Cook mushrooms, onion and spices in the chicken broth until soft. Process in
a blender or food processor until well pureed. Shake together milk and
cornstarch until dissolved. Cook and stir until thick. Stir in veggie
mixture.
Per Serving: 39 Calories, 1 g Protein, 0 g Total Fat, 0 g Saturated Fat, 0 g
Polyunsaturated Fat, 0 g Monounsaturated Fat, 6 g Carbohydrates, 0.4 g
Fiber, 18 mg Sodium, 69 mg Potassium, 0 mg Cholesterol
Source:
"Low Sodium Cooking - Talking Turkey (Dinner) Newsletter 11/16/2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 43 Calories; trace Fat (0.6% calories
from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable.
Nutr. Assoc. : 0 0 20113 0 0 0 0
Condensed Cream Of Mushroom Soup
Recipe By :Dick Logue
Serving Size : 6 Preparation Time :0:00
Categories : Mix Substitute
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mushrooms -- sliced
1/2 cup onion -- chopped
1/2 cup low sodium chicken broth
1 tablespoon parsley
1/4 teaspoon garlic powder
2/3 cup fat free evaporated milk
2 tablespoons cornstarch
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.
Cook mushrooms, onion and spices in the chicken broth until soft. Process in
a blender or food processor until well pureed. Shake together milk and
cornstarch until dissolved. Cook and stir until thick. Stir in veggie
mixture.
Per Serving: 39 Calories, 1 g Protein, 0 g Total Fat, 0 g Saturated Fat, 0 g
Polyunsaturated Fat, 0 g Monounsaturated Fat, 6 g Carbohydrates, 0.4 g
Fiber, 18 mg Sodium, 69 mg Potassium, 0 mg Cholesterol
Source:
"Low Sodium Cooking - Talking Turkey (Dinner) Newsletter 11/16/2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 43 Calories; trace Fat (0.6% calories
from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable.
Nutr. Assoc. : 0 0 20113 0 0 0 0