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Cream of Mushroom soup (lite) Recipe

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This recipe for Cream of Mushroom soup (lite) is from Ahlers Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. button mushrooms, chopped
3 lbs. portabello mushrooms, chopped
1/4 c. salt
2 1/2 tsp. black pepper
8 T, garlic, minced
5 c. onion, chopped
8-10 c. celery, chopped (2 pkgs.)
1 1/2 c. parsley
1 lb. butter
3/4 c. olive oil
4 c. flour
2 1/2 gallons milk, skim or low fat
Directions:
Directions:
In a large stock pot, melt the butter with the olive oil and then saute the onions. Add all the remaining ingredients except the flour and milk. Cook until the vegetables are tender.

Add 2 gallons of milk to the stock pot and heat stirring often to prevent scorching on the bottom. Do not boil.

In 2 batches in a blender, mix the remaining 1/2 gallon of milk and flour until all the lumps are blended out. After blending each batch, add it to the stock pot slowly while stirring to prevent it from going straight to the bottom of the pot. Heat on medium until the soup has thickened.

Allow to cool. Freeze in 1 1/2 cup portion sizes in quart ziplock bags.
Personal Notes:
Personal Notes:
This is a lighter version of Cynthia Emerlye's original. Less saturated fat but all the same flavor.

 

 

 

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