Mushroom Soup
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WHAT YOU'LL NEED
- 2 Tbsp. I Can't Believe It's Not Butter!® Spread
- 1 lb. cremini mushrooms or white mushrooms, chopped
- 1 medium onion, chopped, (about 1-1/2 cups)
- 2 Tbsp. all-purpose flour
- 1/2 tsp. chopped fresh thyme leaves
- 2 1/2 cups water, divided
- 1 tub Knorr® Homestyle Stock - Vegetable
- 1/2 cup half & half
NUTRITIONAL INFORMATION
Amount per serving
Calories130
Calories from Fat70
Total Fat8g
Saturated Fat3.5g
Trans Fat0g
Cholesterol10mg
Sodium730mg
Total Carbs12g
Dietary Fiber1g
Sugars4g
Protein5g
Calcium8%
Iron4%
Vitamin C6%
Vitamin A8%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 Melt Spread over medium-high heat in medium saucepan and cook mushrooms with onion, stirring occasionally, until onions are tender and liquid is almost evaporated, about 8 minutes. Stir in flour and thyme; cook, stirring constantly, 2 minutes.
- 2 Process mushroom mixture, 1/2 cup water and Knorr® Homestyle Stock - Vegetable in blender* or food processor until smooth. Return to saucepan and stir in remaining 2 cups water and half and half and bring to a boil over medium-high heat, stirring occasionally.
