Cream Of Mushroom Soup

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* Exported from MasterCook *

 

Cream Of Mushroom Soup

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 78

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound mushrooms -- sliced

1 cup onions -- chopped

2 tablespoons dry white wine

1 1/2 cups vegetable broth

1 teaspoon garlic powder

pepper -- to taste

1 cup Edensoy Organic Soy Beverage

2 tablespoons cornstarch

 

Serving Size: 4

 

Lightly spray an unheated medium saucepan with cooking spray. Add the

mushrooms, onion and wine. Cook and stir over medium heat until

tender. Stir in the broth, garlic powder and pepper. Transfer the mixture

to a blender or food processor. Blend until smooth. Return the mixture to

the saucepan and set aside. In small bowl, stir together 1/4 cup of the

milk and the cornstarch until smooth. Stir the cornstarch mixture into the

mushroom mixture, then stir in the remaining soy milk. Cook and stir over

medium heat until thickened. Do not boil. Simmer for 3-4 minutes more.

 

Nutritional analysis: Calories 126, Fat 1, Carbohydrate 25, Protein 8,

Sodium 800.

 

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