Creamy Mushroom Soup
Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
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Earthy, browned mushrooms give this soup its backbone, while beef bouillon, basil, and thyme round out a savoury bowl that feels far richer than its short ingredient list suggests. Mashed potato does the thickening here, so it turns out velvety without a drop of cream. It's the kind of warming, budget-friendly supper you can pull together on a chilly weeknight when the pantry is looking a little bare.
Ingredients
Ingredients
- 1 Cup Powderd Milk
- 1 Tbsp Onion Powder
- 2 Tbsp Cornstarch
- 2 Tbsp Beef Bouillon
- 1/2 Tsp Basil
- 1/2 Tsp Thyme
- 1/4 Tsp Black Pepper
- 1 1/2 Cups Potato
- 3 Cups Water
- 1 Cup Mushrooms
Directions
Directions
- Saute" sliced mushrooms in a lightly greased skillet til browned and set aside.
- In saucepan mix milk, onion flakes, cornstarch, bouillon, basil, thyme and pepper.
- Add 2 cups cold water to the mix and stir constantly over med heat til thickened.
- Add 1 to 1 1/2 cups of mashed potatoes and blend well.
- Add about 1 cup additional water to thin to desired consistency.
- Add sauteed mushrooms.
Nutrition
Per serving · 4 servingsCalories
150
Fat
2.5 g
Saturated fat
1.5 g
Carbohydrates
26 g
Sugar
2 g
Fiber
2 g
Protein
6 g
Sodium
800 mg
Cholesterol
10 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup Powderd Milk
- 1 Tbsp Onion Powder
- 2 Tbsp Cornstarch
- 2 Tbsp Beef Bouillon
- 1/2 Tsp Basil
- 1/2 Tsp Thyme
- 1/4 Tsp Black Pepper
- 1 1/2 Cups Potato
- 3 Cups Water
- 1 Cup Mushrooms
