Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Fresh mushrooms, chopped |
| 1 teaspoon | Veg oil |
| 7 ounces | Minced clams (canned) |
| ½ cup | Celery, chopped |
| ⅓ cup | Onion, chopped |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅛ teaspoon | Cayenne |
| 1⅓ cup | Nonfat dry milk powder |
| 1½ cup | Cold water |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Fresh parsley, minced |
Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes.
Mix together milk powder, water, and cornstarch (you may substitute 1½ c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with ½ T parsley. (142 calories per serving)
Makes 4 servings