Cream Of Mushroom Soup

1. 1

   In a medium saucepan sprayed with no-stick spray, saute the mushrooms and onion in the wine over medium heat until tender. Stir in the broth and transfer mixture to a blender or food processor.

2. 2

   Blend until smooth.

3. 3

   Return mixture to the saucepan and set aside.

4. 4

   In a small bowl, stir together 1/4 cup of the milk and the cornstarch until smooth.

5. 5

   Stir the cornstarch mixture into the mushroom mixture, then stir in the remaining 3/4 cup milk.

6. 6

   Cook and stir over medium heat until mixture is thick and bubbly.

7. 7

   Cook and stir for 2 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.