Non-Dairy 'cream' of Mushroom Soup

Submitted by Demented Nana

"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
• Ingredients: 5
• Yields: 10 cups
• Serves: 8-12

ingredients

• 1892.72 ml chicken broth
• 828.06 ml mushrooms
• 236.59 ml non-dairy powdered coffee creamer
• 29.58 ml cornstarch
• 118.29 ml water

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.