Mushroom clam chowder
4 servings
Ingredients
| Quantity | 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 |
Directions
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