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Ingredients
- 1 cup (70 g) sliced mushrooms
- ½ cup (80 g) chopped onion
- ½ cup (120 ml) low-salt chicken broth
- 1 tbsp (1 g) dried parsley
- ¼ teaspoon garlic powder
- 2/3 cup (160 ml) skim milk
- 2 tbsps (16 g) cornstarch
Method
- Cook mushrooms, onion, broth, parsley, and garlic powder until vegetables are soft
- Process in a blender or food processor until well pureed; set aside
- In an airtight container, shake together milk and cornstarch until dissolved
- Pour into a saucepan and cook over medium heat, stirring, until thick
- Stir in vegetable mixture
- Yield: 6 servings
- Per serving: 67 g water; 31 calories (5% from fat, 22% from protein, 73% from carb)
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Tater Tot Casserole:Brown ground beef with onion in skillet, stirring until crumble; drain Mix soup with sour cream Mix in beef mixture Place in casserole and top with Tater Tots Bake at Continue Reading →