Non-Dairy 'cream' of Mushroom Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Low fat, low cholesterol 'cream' soup made without milk or cream. You can use almost any vegetable in this, or add a variety of seasonings to suit your own taste. My sister created this recipe after her husband had quadruple bypass surgery: he needed reduced fat and cholesterol, and she needed non-dairy. Ingredients:
8 cups chicken broth |
3 1/2 cups mushrooms |
1 cup non-dairy powdered coffee creamer |
2 tablespoons cornstarch |
1/2 cup water |
Directions:
1. Bring broth to a boil over medium heat.
2. Slice mushrooms while broth is heating, and add to broth when it comes to a boil.
3. Reduce heat and simmer 15 minutes until mushrooms are cooked.
4. Stir in powdered non-dairy creamer.
5. Mix cornstarch and water, and slowly stir mixture into soup until it is as thick as you like it.
6. Serve immediately.
7. Note: Recipe can easily be halved or quartered.
8. Note: Seasonings such as salt, pepper, parsley, garlic, or Italian seasoning can be added to suit individual taste.
9. Note: Celery, caulifower, broccoli, or asparagus can be substituted for mushrooms.
|
|