Cream Of Mushroom Soup, Low Cal And Low Sodium - cooking recipe

Ingredients

1/4 cup unsalted butter
1 tablespoon Mrs. Dash seasoning mix, mix
1 tablespoon garlic and herb seasoning
1 tablespoon lemon pepper
1 small onion, chopped
1 tablespoon minced garlic clove
1 tablespoon basil
1 cup fat free Coffee-mate
1 cup 2% low-fat milk
7 ounces fat-free ricotta cheese
1/2 teaspoon ginger
1/2 teaspoon thyme
12 ounces fat free sour cream
10 ounces salt-free hash brown potatoes
1/8 teaspoon salt
2 cups water
2 cups mushrooms, chopped
2 tablespoons chives, chopped
1 bunch green onion, chopped

Preparation

Melt butter in large stock pan, dutch oven style. Add 1/2 mushrooms, garlic, herbs and spices, garlic, onions, green onions, chives, basil. Saute for a few moments.
Add water, milk, coffee mate, sour cream, ricotta cheese, and shredded potatos. Can buy the hashbrowns, but make sure they are no salt or preservatives added (fresh shredded hash browns.).
Cook this for about 45 minutes, stirring occasionally to make sure it does not stick to bottom.
Transfer half at a time into a blender and blend until smooth.
Transfer back into pan and add the other cup of mushrooms, these can be any kind of mushroom sliced.
Cook another 1/2 hour to 45 minutes, stirring occasionally to make sure it does not stick.
Good served hot and right after cooking, or to store in refridgerator and heat up as desired.