Shelly's Recipe

THICK AND CREAMY MUSHROOM SOUP

Category: Soups

1 lb fresh sliced mushrooms
2 cans (14 oz each) ready-to-use reduced-sodium chicken broth
1/2 tsp onion powder
1/8 tsp black pepper
1 cup low-fat milk
5 tbsp flour
1/4 tsp browning and seasoning sauce

Coat a soup pot with nonstick cooking spray. Add the mushrooms and saute over high heat for 4 to 5 minutes, or until soft, stirring frequently. Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.

In a small bowl, mix the milk and flour until smooth. Gradually add to the soup, stirring constantly. Stir in the browning and seasoning sauce and simmer for 5 more minutes, or until thickened. Serves 6