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Cream of Mushroom Soup

1 tb Cornstarch
3 1/2 c Water
3 Low Sodium Chicken Bouillon Cubes
1 c Finely Chopped Fresh Mushrooms
3/4 c Skim Milk
1/2 ts Pepper
1 ts Onion Powder


Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot.


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