Cream of Mushroom Soup
This cream of mushroom soup recipe is made with onions & black pepper. Our not-so-secret ingredient is LACTAID® Fat-Free Lactose-Free Milk— so everyone can enjoy this creamy, savory classic, without any discomfort!
2 tablespoons unsalted margarine
2 cups chopped mushrooms
4 tablespoons flour
½ cup water
2 teaspoons onion powder
2 teaspoons low-sodium bouillon granules
¼ teaspoon black pepper
½ teaspoon fresh lemon juice
LACTAID® Fat-Free Lactose-Free Milk
- In a medium saucepan, melt margarine over medium heat and add mushrooms. Saute mushrooms until tender, approximately 5 minutes.
- Remove pan from heat and add flour. Whisk to blend, forming a paste. Return pan to heat and cook 1 minute.
- Gradually add water and LACTAID® Fat-Free Lactose-Free Milk to mushroom-and-flour mixture, blending well after each addition. Add remaining ingredients. Stir constantly; heat to boil. Reduce heat to low and simmer 2 minutes. Adjust seasonings to taste.