Cream of mushroom and white bean soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 1 | pounds | Mushrooms; sliced |
| 1 | Stalk celery; chopped | |
| 2 | cups | Low-fat chicken stock |
| 8 | ounces | Can (2 %) evaporated milk |
| 19 | ounces | Can white beans; rinsed/drained |
| 1 | teaspoon | Thyme |
| Black pepper; to taste | ||
| ½ | cup | Plain low-fat yogurt |
Directions
Saute onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock, milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup into yogurt, blending well; add to the pot. In blender or food processor, puree 2 cups of soup. Return to pot; blend; serve Makes 2½ quarts Per serving: 169 calories, 6 grams fat MC formatting by bobbi744@...
Recipe by: Living Healthy Magazine Posted to MC-Recipe Digest V1 #860 by Roberta Banghart <bobbi744@...> on Oct 23, 1997