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Carolyn Zimmerman of Fairbury, Illinois lets the earthy mushroom flavor shine in this rich and hearty soup. It’ll have you arguing over who gets the last serving!
This recipe is:
Quick
Nutritional Facts 1 cup (prepared with reduced-sodium bouillon, reduced-fat butter and reduced-fat cream cheese) equals 259 calories, 18 g fat (12 g saturated fat), 59 mg cholesterol, 433 mg sodium, 14 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Cream of Mushroom Soup in Cooking for 2 Spring 2008, p25
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Reviewed on Apr. 05, 2010 by Judy Sparks
Excellent Recipe
Reviewed on Nov. 19, 2009 by lareemorris
Really good and so easy. I used less butter, more onions and only 4 oz cream cheese because that's what I had.
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