Serves: 4
Total Calories: 355
1. Melt margarine in large saucepan over medium meat. Add mushrooms, onion and celery cook and stir until tender.
2. Stir in flour, basil, salt and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually add chicken broth and milk. Cook until slightly thickened, stirring constantly. Do not boil.
TIP: * One 4.5-oz. jar sliced mushrooms can be substituted for fresh mushrooms. Reserve the mushroom liquid for part of the chicken broth.
Nutrition Information Per Serving: Serving Size: 3/4 Cup * Calories: 210 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 610 mg 25% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 1 g 4% * Sugars: 6 g * Protein: 7 g * Vitamin A: 15% * Vitamin C: 4% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Very Lean Meat, 2 1/2 Fat or 1 Carbohydrate, 1/2 Very Lean Meat, 2 1/2 Fat
This Mushroom Cream Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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