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“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.”
READY IN:
25mins
SERVES:
8-12
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

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.

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