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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere. Ingredients:
4 cups low sodium chicken broth |
2/3 cup nonfat dry milk powder |
2 tablespoons margarine |
1 cup onion, chopped |
2 garlic cloves, minced |
4 ounces mushrooms, finely chopped |
4 ounces mushrooms, sliced |
4 tablespoons flour |
1 tablespoon dry sherry |
1/2 teaspoon lemon rind, grated |
1 1/2 tablespoons fresh parsley, finely chopped |
2 teaspoons fresh lemon juice |
Directions:
1. In a small bowl, combine broth and dry milk. Set aside.
2. Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
3. Uncover and adjust temperature to high. Allow moisture to evaporate.
4. Stir in flour.
5. With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
6. Add sherry, lemon rind, parsley and lemon juice.
7. Stir to mix well. Serve hot.
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