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Cream of Mushroom Soup by Paula Conway

This soup can also be used as a base for casserole; it's particularly good with chicken casserole.

INGREDIENTS | YIELDS 4 servings

  • 1 tablespoon margarine
  • 2 cups mushrooms, chopped
  • 1 onion, chopped
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup skim milk
  • ¼ cup parsley, chopped

  1. Melt the margarine in a large saucepan.

  2. Add the chopped mushrooms and onion; sauté over medium heat.

  3. Stir in the flour, then add the chicken broth. Simmer for 10 minutes.

  4. Transfer to a blender in parts and puree.

  5. Pour mixture back into saucepan and simmer for 15 minutes.

  6. Stir in the milk and chopped parsley. Simmer for 10 minutes and serve.

Per Serving

  • Calories: 95
  • Fat: 4 grams
  • Protein: 5 grams
  • Carbohydrates: 11 grams
  • Cholesterol: 1 milligram
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