Condensed Cream Of Mushroom Soup

Many slow cooker recipes call for mushroom soup. Here’s a homemade version that’s low-sodium to boot! It makes an amount that can be substituted for one can of the condensed soup.

1 cup (70 g) sliced mushrooms
½ cup (80 g) chopped onion
½ cup (120 ml) lowsodium
chicken broth
1 tablespoon (1 g) dried parsley
¼ teaspoon garlic powder
⅔ cup (160 ml) skim milk
2 tablespoons (16 g) cornstarch

Yield: 6 servings

In a saucepan, cook the mushrooms, onion, broth, parsley, and garlic powder until the vegetables are soft.
Transfer the mixture to a blender and blend until well puréed.
In an airtight container, shake together the milk and cornstarch until the cornstarch is dissolved. Pour the mixture into a saucepan. Cook over medium heat, stirring, until thick. Stir in the vegetable mixture.

Condensed Cream Of Mushroom Soup

Many slow cooker recipes call for mushroom soup. Here’s a homemade version that’s low-sodium to boot! It makes an amount that can be substituted for one can of the condensed soup.

Condensed Cream Of Mushroom Soup

1 cup (70 g) sliced mushrooms
½ cup (80 g) chopped onion
½ cup (120 ml) lowsodium
chicken broth
1 tablespoon (1 g) dried parsley
¼ teaspoon garlic powder
⅔ cup (160 ml) skim milk
2 tablespoons (16 g) cornstarch

Yield: 6 servings

In a saucepan, cook the mushrooms, onion, broth, parsley, and garlic powder until the vegetables are soft.
Transfer the mixture to a blender and blend until well puréed.
In an airtight container, shake together the milk and cornstarch until the cornstarch is dissolved. Pour the mixture into a saucepan. Cook over medium heat, stirring, until thick. Stir in the vegetable mixture.