Appetizers / Soups / Salads

Cream of Mushroom Soup, low sodium is for Soup.

Cream of Mushroom Soup, low sodium takes 10 minutes to prepare.

Cream of Mushroom Soup, low sodium takes 30 minutes to cook.

Cream of Mushroom Soup, low sodium makes 7 servings.

The ingredients for Cream of Mushroom Soup, low sodium are:

4 Cups mushrooms, coarsely chopped
1 med onion, finely chopped
1 clove garlic
2 Tbsp olive oil
4 Tbsp flour
4 Cups water
4 tsp no sodium chicken boullion
1/4 Cup sherry
2 Cups 1% milk
1/2-1 tsp Italian herbs
parsley

Here is how you make Cream of Mushroom Soup, low sodium:

Heat oil, add mushrooms, onion and garlic. Cook 5 min with lid on pan. Stir occasionally. Add flour and herbs and stir. Mix boullion with hot water and add add slowly to pan, whisking as you add. Simmer 20 min. add sherry and stir. Add milk and warm through. Garnish with parsley ad lib. Makes about 7 cups, calories calculated as 1 cup per serving.This can be made thinner or thicker by adjusting the flour amount. I made it using only 2 T. flour but it was too thin to use as a sauce.If you require salt, use sea salt and add it in your bowl when you're ready to eat, you'll use less that way. Number of Servings: 7Recipe submitted by SparkPeople user DONNAC228.

The nutritional information for Cream of Mushroom Soup, low sodium is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 92.6

• Total Fat: 4.4 g
• Cholesterol: 1.7 mg
• Sodium: 18.4 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 0.9 g
• Protein: 3.1 g