Tag Archives: mushroom soup

Creamy Chicken and Mushroom Soup

This is rich and savory and a perfect lunch soup for a cold winter day.

Creamy Chicken and Mushroom Soup
Creamy Chicken and Mushroom Soup

2 servings
365 calories per serving

1 can water
½ can low fat cream of mushroom soup
3 c low fat chicken broth
5 oz. cooked boneless, skinless chicken breast cubed (Perdue Shortcuts work great here !)
1 6.5 oz. can sliced mushrooms and their juice
½ c frozen mixed vegetables (peas, corn, carrots, etc.)
Salt and pepper to taste
½ t onion powder
½ t garlic powder
1 t parsley flakes
4 oz. whole wheat egg noodles
4 T fat free half and half

Combine water, soup, broth, chicken, mushrooms and juice and spices and bring to a boil. Add vegetables and bring back to a boil. Add noodles and cook 5 minutes or until tender. Lower to a simmer and add half and half and cook a few moments longer.

Beef Stroganoff Casserole

Another in my search for the perfect ‘homemade hamburger helper’ recipe. This one is definitely a contender ! It is very flavorful and sometimes you just gotta have beef (many of my others use ground turkey). It’s 404 calories – so just do a few jumping jacks before dinner and you’ll burn off those extra 4 🙂

Beef Stroganoff Casserole
Beef Stroganoff Casserole

6 servings
404 calories per serving

1 lb. lean ground beef
¼ t salt
¼ t pepper
1 t oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c white cooking wine
1 can low fat cream of mushroom soup
½ c light sour cream
1 T Dijon mustard
4 c cooked egg noodles

Preheat oven to 350 degrees and spray a 13×9 pan with Pam. Cook meat in a skillet. Sprinkle with salt and pepper and cook until no longer pink, separating the pieces as it cooks. Drain liquid and fat from meat and set meat aside. In same skillet add mushrooms, onion and garlic and cook 3 minutes. Add wine and reduce heat and cook another 3-4 minutes then remove from heat and stir in soup, sour cream and mustard. Return beef to pan and mix well. Put noodles in the baking dish and then pour beef over the noodles. Mix well. Bake uncovered 30 minutes.

Broccoli Casserole with Cheese

What a great way to serve broccoli ! Just a little bit of crunch from the topping, creaminess from the soup and cheese – – all over a great broccoli dish full of vitamins and fiber.

Broccoli Casserole with Cheese
Broccoli Casserole with Cheese

7 servings
81 calories per serving

2 10 oz. packages frozen chopped broccoli, thawed and drained
1 can low fat cream of mushroom soup
2 t lemon juice
½ c crushed seasoned stuffing
1 T low fat margarine, melted
¼ c shredded low fat cheddar cheese

Preheat oven to 350 degrees. Put broccoli in an 8 inch square baking dish sprayed with Pam. Mix soup and juice and pour over the broccoli then mix stuffing crumbs and margarine and sprinkle over the casserole. Cover and bake 30 minutes then uncover, sprinkle with cheese, and bake 5 minutes or until cheese is melted.

Cola Pot Roast (Crock Pot)

The soda really marinates and tenderizes the roast – this has a special flavor, one you’ll find yourself craving ! Pictures of pot roast never do it justice. Believe me, no matter how it looks, you want to make this one because it tastes just great.

12 servings
170 calories per serving

3 lb. beef roast
2 cans low fat cream of mushroom soup
1 envelope dry onion soup mix
32 oz. diet Pepsi or diet Coke

Place meat in crock. Mix together soups and soda and pour over the roast. Cover and cook on high 6 hours.

At the end, put a nice brown on it by broiling for 5 minutes. Let sit 10 minutes, then slice.

Mushroom Soup

It’s amazing how such a quick cook soup can produce such a flavorful broth ! The mushrooms really release all their mushroomy goodness in this one 🙂

Mushroom Soup
Mushroom Soup

4 servings
140 calories per serving

1 t oil
½ c finely chopped onion
¼ c chopped parsley
2 garlic cloves, minced
2 lb. slices assorted mushrooms (canned and fresh)
32 oz. fat free chicken or beef broth
1 c water
½ t salt
¼ t pepper
½ t garlic powder
½ t onion powder
½ c nonfat sour cream

In large saucepan heat oil and add onion, parsley and garlic and cook 5 minutes or until onion is tender. Add mushrooms, broth, water, salt, garlic powder, onion powder and pepper and bring to a boil and cook 4 minutes. Reduce heat to low and simmer 15 minutes then stir in sour cream and serve.

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