CREAMED MUSHROOMS
You will need: two 12 oz packs of white mushrooms or one large basket 2 cans of cream of mushroom soup (fat free if you like) 1 stick of butter or margerine (low fat margerine if you like)
Wash the mushrooms well and put them in a pot large enough to hold all of them. Slice up the stick of butter (or margerine) into pieces about an inch and a half thick. Cover the pot and simmer until the mushrooms are done. Remove the mushrooms leaving the broth in the pot. Open the soup into a separate pot and gradually add your broth until you have the thickness you want. (The cream sauce should not be too thin) Add this to your mushrooms and mix them up well. This can be made ahead of time and heated up when you need it. You can cut the recipe in half and you can also cook it in the microwave, but you need to keep a close eye on the mushrooms because they cook quite fast that way and you don't want to over cook them. We try to watch calories, so now I am preparing it with fat free soups and low fat margerine, and you really can't tell the difference, it still tastes great!
|