Fresh Mushroom Soup(Lo-Fat)

1. 1

   Melt margarine in a large saucepan. Add onion and stir over medium heat until onion is translucent. Add mushrooms and cook 5 minutes, stirring occasionally. Blend in flour until vegetables are well coated. Add stock slowly, stirring constantly. Bring mixture to a boil over medium-high heat, then reduce heat and simmer 5 minutes.

2. 2

   Add white pepper, nutmeg, cream cheese and milk.

3. 3

   Stir until cheese is melted and milk is warmed through, but do not boil.

4. 4

   After placing in individual serving bowls, garnish with fresh herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.