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Cream of Mushroom Soup Swap takes 5 minutes to prepare.

Cream of Mushroom Soup Swap takes 15 minutes to cook.

Cream of Mushroom Soup Swap makes 8 servings.

The ingredients for Cream of Mushroom Soup Swap are:

1 tablespoon olive oil
1 large onion, chopped
2 tablespoons chopped fresh herbs (any combination of sage, thyme, rosemary, and parsley)
1/2 teaspoon black pepper
4 cups sliced mushrooms
1 (14.5-ounce) can reduced-sodium white beans, drained and rinsed
1 tablespoon lower-sodium soy sauce
2 tablespoons nutritional yeast (optional)

Here is how you make Cream of Mushroom Soup Swap:

Place a large pot over medium-high heat. Add the oil, then the onions. Cook, stirring often, for three minutes, until the onions are soft. Add the herbs, black pepper, and mushrooms, stir well and cook another five minutes, until the mushrooms are dark brown. Meanwhile, puree the white beans in a blender or small food processor with enough water to yield a hummus-like consistency. (Usually about 1/2 cup.)Remove the vegetables from heat and add half to the blender or food processor. Pulse several times. Transfer the mixture back to the pot, stir to combine and add the soy sauce and optional nutritional yeast. Allow to cool and divide into 1/2-cup portions. Use in your favorite recipes that call for condensed cream of mushroom soup. Refrigerate for up to five days or freeze for up to three months. Serving Size: Makes 8 (1/2 cup) servingsNumber of Servings: 8Recipe submitted by SparkPeople user SP_STEPF.

The nutritional information for Cream of Mushroom Soup Swap is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 81.2

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 131.4 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 4.3 g
• Protein: 5.6 g