Sherried Mushroom and Rice Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Serve this rich-tasting mushroom soup as an opener for Fillet of Beef with Peppercorns, steamed asparagus, and whole wheat rolls. Ingredients:
vegetable cooking spray |
1 1/2 teaspoons reduced-calorie margarine |
3/4 cup finely chopped celery |
1/4 cup chopped onion |
2 ounces fresh shiitake mushrooms, chopped |
2 teaspoons all-purpose flour |
1 1/4 cups evaporated skimmed milk, divided |
2 tablespoons dry sherry |
1/8 teaspoon pepper |
dash of salt |
1/2 cup cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery, onion, and mushrooms; saute 3 to 4 minutes or until tender.
2. Combine flour and 2 tablespoons milk, stirring until smooth; add to vegetable mixture. Add remaining milk, sherry, pepper, and salt; cook, stirring constantly, until mixture is thickened. Stir in rice; reduce heat to low, and simmer 10 minutes.
|
|