Cream of Mushroom Soup, Low Cal and Low Sodium

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in large stock pan, dutch oven style. Add 1/2 mushrooms, garlic, herbs and spices, garlic, onions, green onions, chives, basil. Saute for a few moments.
  • Add water, milk, coffee mate, sour cream, ricotta cheese, and shredded potatos. Can buy the hashbrowns, but make sure they are no salt or preservatives added (fresh shredded hash browns.).
  • Cook this for about 45 minutes, stirring occasionally to make sure it does not stick to bottom.
  • Transfer half at a time into a blender and blend until smooth.
  • Transfer back into pan and add the other cup of mushrooms, these can be any kind of mushroom sliced.
  • Cook another 1/2 hour to 45 minutes, stirring occasionally to make sure it does not stick.
  • Good served hot and right after cooking, or to store in refridgerator and heat up as desired.
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