Mushroom clam chowder

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

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