Cream of mushroom soup~

4 servings

Ingredients

Quantity Ingredient
1 pounds Sliced fresh mushrooms
½ cup Chopped onions
2 tablespoons Nonalcoholic white wine
1½ cup Defatted chicken broth
1 cup Evaporated skim milk
2 tablespoons Cornstarch

Directions

In a medium saucepan sprayed with no-stick spray, saute the mushrooms and onions in the wine over medium heat until tender. Stir in the broth and transfer mixture to a blender or food processor. Blend until smooth. Return mixture to the saucepan and set aside. In a small bowl, stir together ¼ cup of the milk and the cornstarch until smooth. Stir the cornstarch mixture into the mushroom mixture, then stir in the remaining ¾ cup milk. Cook and stir over medium heat until mixture is thick and bubbly. Cook and stir for 2 minutes more.

Per serving: 112 calories, 1g fat, 8% calories from fat, 3mg cholesterol.

Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D. (Rodale Press, 1994)

Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield 5/4/95 Recipe By : Adapted from Healthy Homestyle Cooking From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes

Related recipes