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Ingredients
| chicken broth - low sodium: 4 cups |
| dry nonfat milk: 2/3 cup |
| margarine (oleo): 2 Tbl |
| onions (chopped): 1 cup (chopped) |
| garlic: 2 cloves (minced) |
| white mushrooms: 4 oz (finely chopped) |
| white mushrooms: 4 oz (sliced) |
| all-purpose flour (unsifted): 4 Tbl |
| sherry (wine): 1 Tbl |
| lemon peel: 1/2 tsp (grated) |
| parsley: 1 1/2 Tbl (fresh//finely chopped) |
| lemon juice: 2 tsp (fresh) |
Fresh Mushroom Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- In a small bowl, combine broth and dry milk. Set aside.
- Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
- Uncover and adjust temperature to high. Allow moisture to evaporate.
- Stir in flour.
- With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
- Add sherry, lemon rind, parsley and lemon juice.
- Stir to mix well. Serve hot.