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Post by ellise on Jul 15, 2005 12:31:38 GMT 10
Serves: 6
Thick, creamy, lowfat mushroom soup.
3 Tbsp reduced fat margarine 1 tsp minced garlic 1/4 cup dry sherry 1 1/2 cup lowfat milk 1 cup chicken stock 1/2 tsp dried thyme leaves 1 pinch ground black pepper 2 large carrots, chopped 1 large onion, chopped 1 lb mushrooms, with stems, coarsely chopped 1 lb potatoes, peeled, cut into half inch cubes
In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In a large non-stick skillet, melt margarine over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender (about 5 minutes). Add mushrooms; cook and stir until mushrooms are tender (about 5 minutes). Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside. In a food processor, place potatoes and remaining mushroom mixture from frying pan. Process until smooth. Pour into saucepan. Add milk, chicken stock, thyme, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.
Variations: Serving suggestions and garnishes not included in nutritional analysis.
Nutritional Info (Per Serving) Calories: 177 cals Kilojoules: 740 kJ Fat: 6.0 g Carbohydrates: 22.0 g Protein: 9.0 g Cholesterol: 3.5 mg Sodium: 185 mg Saturated Fat: 1.5 g Fiber: 4.5 g Calcium: - Total Sugars: - Note: A dash indicates no data is available
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