"Cream" of Mushroom Soup
The "cream" in this satisfying fresh mushroom soup is actually rice milk.
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 pound white button mushrooms, chopped
  • 1/2 pound shiitake mushrooms, stems removed and caps chopped
  • 3 tablespoons flour
  • 1-1/2 cups chicken broth
  • 1 cup rice milk (rice beverage)
  • 2 tablespoons chopped parsley (optional)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

1. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add onion and garlic and cook five minutes or until onion is beginning to brown.

2. Add remaining 1 tablespoon oil and mushrooms and cook, stirring, five minutes or until mushrooms are just wilted.

3. Stir in flour. Add broth and bring to a boil and just thicken. Remove from heat and stir in rice milk. Stir in parsley (if using), pepper, and salt. Serve hot.

Nutritional Information
Per serving: 167 calories, 8.4g total fat, 1.3g saturated fat, 5.6g monounsaturated fat, 1g polyunsaturated fat, 2g dietary fiber, 5g protein, 18g carbohydrate, 2mg cholesterol, 535mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time