Cream Of Mushroom Soup Recipe
Ingredients
| 2 tablespoons special margarine | ||
| Mushrooms | 1/2 pound, chopped | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Chicken broth | 5 Cup (16 tbs) | |
| 2 tablespoons fine barley | ||
| Pepper white | 1/4 Teaspoon | |
| 1/4 cup nonfat dry milk powder | ||
| Cold water | 1/4 Cup (16 tbs) | |
Directions
Melt the margarine in a saucepan; saute the mushrooms and onions 5 minutes.
Add the broth, bring to a boil; stir in the barley and pepper.
Cook over low heat 30 minutes or until barley is tender.
Mix the dry milk with the water and stir into the soup; cook 2 minutes.
For a smooth soup, puree in an electric blender.
Add the broth, bring to a boil; stir in the barley and pepper.
Cook over low heat 30 minutes or until barley is tender.
Mix the dry milk with the water and stir into the soup; cook 2 minutes.
For a smooth soup, puree in an electric blender.
Chef
