Basil-potato soup

1 batch

Ingredients

Quantity Ingredient
1 large Onion; finely chopped
4 Fresh shiitake or button mushrooms; sliced (about 1/2 cup)
2 teaspoons Olive or cooking oil
3 larges Potatoes (abt. 4 1/2 cups) peeled, thinly sliced
14½ ounce Can beef broth
14½ ounce Can chicken broth use reduced-sodium type
Fresh basil leaves
½ cup Buttermilk
1 tablespoon Cornstarch
2 slices Canadian-style bacon (1 1/2 oz.) chopped (abt. 1/3 cup)
1 tablespoon Snipped fresh basil or
1 teaspoon Dried basil; crushed
¼ cup Reduced-calorie sour cream or-
¼ cup Plain low-fat yogurt

Directions

GARNISH

In a large saucepan, cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.

Add potatoes, beef broth and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until potatoes are tender.

In a small bowl, stir together buttermilk and cornstarch; stir into broth mixture. Stir in bacon and basil. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Top each serving with sour cream or yogurt and basil, if desired.

Yield: 6 side-dish servings.

Nutritional info per 1-cup serving: 162 calories, 4 g fat, 6 mg cholesterol, 7 g protein, 26 g carbohydrates, 565 mg sodium, 1 g fiber. RDA: 19 percent vitamin C, 17 percent thiamine, 10 percent riboflavin.

From AP writer Nancy Byal in 10/20/94"Three Recipes Ensure Variety When the Chef Says the Soup's On" article in "The (Elizabethtown, KY) News-Enterprise." Pg. D2. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-26-94

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