Low-Fat Cream of Mushroom Soup

1. 1

   In large non-stick skillet, saute mushrooms, onion and garlic clove in broth for 3 minutes or until tender.

2. 2

   In large nonstick saucepan combine milk, butter buds, mushroom mixture and pepper.

3. 3

   Simmer on low-medium heat for 30 minutes.

4. 4

   In gravy shaker combine skim milk and flour; shake until smooth.

5. 5

   In last 5 minutes of cooking, pour flour mixture into soup slowly until desired thickness is reached; stir constantly.

6. 6

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.