Mushroom Soup

Cook

mins
Difficulty
Makes
Marinate time

mins
Prep

mins
serves

people

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.

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.

Chilled Summer Broccoli Rice Salad

Our chef’s tasty do-it-yourself summer salad is delicious, crisp and flavorful! Simply add bacon, raisins, broccoli, onions and a vinaigrette to Knorr® Rice Sides for a quick sweet and savory side dish.