Cream of mushroom and white bean soup

10 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil
1 Onion; chopped
1 pounds Mushrooms; sliced
1 Stalk celery; chopped
2 cups Low-fat chicken stock
8 ounces Can (2 %) evaporated milk
19 ounces Can white beans; rinsed/drained
1 teaspoon Thyme
Black pepper; to taste
½ cup Plain low-fat yogurt

Directions

Saute onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock, milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup into yogurt, blending well; add to the pot. In blender or food processor, puree 2 cups of soup. Return to pot; blend; serve Makes 2½ quarts Per serving: 169 calories, 6 grams fat MC formatting by bobbi744@...

Recipe by: Living Healthy Magazine Posted to MC-Recipe Digest V1 #860 by Roberta Banghart <bobbi744@...> on Oct 23, 1997

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