Minnesota Cream of Mushroom Soup

• 1/2 pound mushrooms sliced
• 1 cup milk, skim, (non fat) powder
• 1 tablespoon onion flakes dried
• 2 tablespoons cornstarch
• 1 each chicken bouillon cubes
• 1/2 teaspoons basil dried
• 1/2 teaspoons thyme dried
• 1/4 teaspoons black pepper freshly ground
• 2 cups water cold
• 1 cup mashed potatoes (up to-1-1/2)
• 1 cup water additional
• cheddar cheese low-fat, shredded

1. Saute the sliced mushrooms in a non-stick skillet sprayed with cooking spray until browned.
2. Set aside.
3. In saucepan mix the "B" ingredients.
4. Add 2 cups cold water to the mix and stir constantly over medium heat until thickened.
5. Add 1 to 1 1/2 cups of mashed potatoes and blend well.
6. Add about 1 cup additional water to thin to desired consistency.
7. Add the sauteed mushrooms.
8. Serve in bowls with a spoonful of shredded cheddar cheese.
9. Serves four (or just two if you're very hungry).

mushrooms, milk, onion, cornstarch, chicken bouillon cubes, basil, thyme, black pepper, water cold, potatoes, water, cheddar cheese

Taken from recipeland.com/recipe/v/minnesota-cream-of-mushroom-sou-50858 (may not work)