Cream of Mushroom Soup

By MAB

Light meal
4 ppv (1 1/4 cup per serving)

Ingredients

• 1 tsp unsalted butter
• 1 medium uncooked onion(s), chopped
• 20 oz frozen chopped broccoli, thawed
• 32 1/4 oz canned condensed cream of potato soup, three 10 3/4 oz cans
• 4 cup(s) fat-free skim milk
• 3/4 cup(s) low-fat shredded cheddar cheese, extra-sharp
• 1 Tbsp Dijon Mustard
• 1/8 tsp cayenne pepper, or to taste
• 1 tsp kosher salt, or to taste (optional)

Preparation

Step 1

Melt butter in a large nonstick saucepan over low heat. Add onions and increase heat to medium-low; cover and cook, stirring occasionally, until tender, about 7 minutes.

Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes. Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired. Yields about 1 1/4 cups per serving.