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