Instructions:

Mock Condensed Cream of Mushroom Soup

For use when a recipe calls for condensed cream of mushroom soup.

1 (6 ounce) can or jar sliced mushrooms
1 tablespoon vegetable oil
3 tablespoons all-purpose flour
1/3 cup skim milk*
1 tablespoon nonfat "butter" granules
Black pepper to taste
1/8 teaspoon garlic powder

Drain the liquid from the mushrooms into a measuring cup and add water, if needed to bring the total liquid to 1/2 cup. Set aside.

In a small saucepan, heat oil over medium heat. Add flour and bay leaf, stirring constantly for 1 minute. Gradually add mushroom liquid, milk, butter granules and pepper, stirring constantly until mixture thickens, about 2-3 minutes. Remove from heat and discard bay leaf.

Pour into a blender or food processor, blend until smooth. Add mushrooms and garlic powder, blend until pureed.

* This is a low fat recipe. For a creamier version, I would not hesitate to use whole milk and 1 tablespoon of real butter or margarine.

Servings: 4