Cream of Mushroom Soup

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I Love pork chops with mushroom soup gravy. Unfortunately the canned mushroom soup I used to used is way out of my sodium intake limit. This great recipe makes for a nice mushroom soup for a sauce, or even to use on green bean casserole.

Low Sodium Cream of Mushroom Soup

What You Need…

1 lb Chopped Fresh Mushrooms. ( Can be made with some or all Portabella mushrooms to!
3 cups No Sodium Herb Ox Chicken Broth
1 tsp. canola oil
2 medium onions chopped (you can mix in some green onions if you like!
1 Thinly Sliced Carrot
1 stalk of celery chopped
1- 5 oz can fat free evaporated milk
3 Tbs whole wheat flour (check for sodium you want no sodium)
1/4 cup fresh parsley or 2 Tbs chopped seasoning jar type
1/4 t thyme
Ground Pepper and No-Salt salt substitute to taste

Start by combining the 3 cups of mushrooms with half of your Herb Ox chicken bullion in a medium sauce pan. Bring to a boil and let heat and simmer for at least 20 minutes. Transfer to a blender or food processor and puree then return to saucepan.

In a large non-stick skillet, cook the onions, carrots and celery in the canola oil for about 5 minutes. Add the rest of the mushrooms and stir occasionally until all is thoroughly cooked. Add the mushroom puree and the rest of your Herb Ox broth.

In a small bowl, whisk the milk and flour together until smooth and all lumps are gone. Stirring constantly with a whisk bring soup to a simmer but NOT a boil. Add herbs and peppers and salt substitute to taste. serve immediately and refrigerate left over’s.

IDEAS’ – You may want to double this recipe while you are at it and save some of the cream of mushroom soup for other recipes. You can freeze it and use it for turkey and chicken casseroles, broccoli, etc.

Source: Low Sodium Living

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