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Cream of Mushroom Soup, Low Cal and Low Sodium

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“very flavorful and creamy, and offers the low sodium and low calories. Great to keep a pot for snacking on in a healthful way. Great for heart diets.”
1hr 15mins
10 cups

Ingredients Nutrition


  1. Melt butter in large stock pan, dutch oven style. Add 1/2 mushrooms, garlic, herbs and spices, garlic, onions, green onions, chives, basil. Saute for a few moments.
  2. Add water, milk, coffee mate, sour cream, ricotta cheese, and shredded potatos. Can buy the hashbrowns, but make sure they are no salt or preservatives added (fresh shredded hash browns.).
  3. Cook this for about 45 minutes, stirring occasionally to make sure it does not stick to bottom.
  4. Transfer half at a time into a blender and blend until smooth.
  5. Transfer back into pan and add the other cup of mushrooms, these can be any kind of mushroom sliced.
  6. Cook another 1/2 hour to 45 minutes, stirring occasionally to make sure it does not stick.
  7. Good served hot and right after cooking, or to store in refridgerator and heat up as desired.

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