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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: (My favorite as a child growing up in cold Minnesota).
"Saute" sliced mushrooms in a PAM srayed skillet til browned and set aside.
In saucepan mix the "B" ingredients (thanks Heloise).
Add 2 cups cold water to the mix and stir constantly over med heat til
thickened. Add 1 to 1 1/2 cups of mashed potatoes and blend well. Add about
1 cup additional water to thin to desired consistency. Add sauteed
mushrooms. Serve in bowls with a spoonful of LF/FF shredded cheddar cheese
and a sprinkle of baco's. Serves four (or just two if you're very hungry).
Ingredients:
1 Cup(s) Nonfat dried milk powder
1 Tablespoon(s) Dried onion flakes
2 Tablespoon(s) Cornstarch
2 Tablespoon(s) Dixie Diner Club broth mix; (or your favorite bouillon powder)
1/2 Teaspoon(s) Dried basil
1/2 Teaspoon(s) Dried thyme
1/4 Teaspoon(s) Freshly ground black pepper
2 Cup(s) Cold water
1 Cup(s) Mashed potatoes
1 Cup(s) Additional water |
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