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1/7 Photos of Vegetarian Cream of Mushroom Soup
This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!
Units: US | Metric
Serving Size: 1 (171 g)
Servings Per Recipe: 8
The following items or measurements are not included:
fresh thyme sprigs
vegetable bouillon cubes