Low-Fat Mushroom Soup
Low-Fat Mushroom Soup is an moderately easy dinner. Made with 2 lb. fresh mushrooms, cleaned and thinly sliced, 1 medium onion, chopped, 2 tbsp. fresh lemon juice, 2 cans fat-free chicken broth and 1/8 tsp. ground black pepper, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Add mushrooms, onion, lemon juice, salt and pepper to chicken broth.
Bring to boil.
Cover; reduce heat to low.
Simmer for 20 minutes, or until mushrooms and onion are very soft.
Add cornstarch to the 3 cups skim milk; mix until no lumps remain. Pour into mushrooms; heat until soup thickens.
Remove from heat. Serve with a dollop of sour cream for each serving and a sprig of parsley to garnish.
π· Perfect Pairings
Complete your meal with these
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