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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Ingredients:
1 tablespoon light stick butter |
2 portobello mushroom caps, sliced and halved (about 8 ounces) |
3/4 cup chopped green onions |
2 tablespoons all-purpose flour |
1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup low-fat sour cream |
1/2 cup fat-free half-and-half |
Directions:
1. Melt butter in a Dutch oven over medium-high heat. Add mushrooms, and cook, stirring constantly, 3 to 5 minutes or until tender. Add green onions, and cook 2 minutes.
2. Whisk together flour, broth, salt, and pepper in a medium bowl; add to mushroom mixture, stirring well to combine. Bring to a boil, and cook, uncovered, 1 minute. Remove from heat.
3. Combine sour cream and half-and-half in a small bowl, stirring until well blended. Stir into mushroom mixture, and cook, uncovered, over low heat, stirring often, 12 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup)
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