Cream of mushroom soup~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sliced fresh mushrooms |
| ½ | cup | Chopped onions |
| 2 | tablespoons | Nonalcoholic white wine |
| 1½ | cup | Defatted chicken broth |
| 1 | cup | Evaporated skim milk |
| 2 | tablespoons | Cornstarch |
Directions
In a medium saucepan sprayed with no-stick spray, saute the mushrooms and onions in the wine over medium heat until tender. Stir in the broth and transfer mixture to a blender or food processor. Blend until smooth. Return mixture to the saucepan and set aside. In a small bowl, stir together ¼ cup of the milk and the cornstarch until smooth. Stir the cornstarch mixture into the mushroom mixture, then stir in the remaining ¾ cup milk. Cook and stir over medium heat until mixture is thick and bubbly. Cook and stir for 2 minutes more.
Per serving: 112 calories, 1g fat, 8% calories from fat, 3mg cholesterol.
Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D. (Rodale Press, 1994)
Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield 5/4/95 Recipe By : Adapted from Healthy Homestyle Cooking From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes