Cream of Mushroom Soup

Makes:
5 servings

Ingredients:

• 16 whole mushrooms, sliced
• 3/4 cup onion, chopped
• 2 tablespoons dry sherry
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper
• 3 cups nonfat milk
• 1 cup evaporated milk (skim)
• 1/3 cup unbleached flour

Directions:

• Combine the mushrooms, onions, sherry, thyme, salt, and pepper in a 3-quart pot. Place over medium heat, stir frequently, until the mushrooms are tender and most of the liquid has evaporated.
• Add 2 1/2 cups of the milk and the evaporated skim milk to the pot. Cook and stir until the mixture comes to a simmer.
• Combine the remaining 1/2 cup of milk and the flour in a bowl and blend with an electric mixer until smooth. Add this mixture to the soup, and stir and cook until thickened.

Nutritional Information:

• Serving size: 1 cup
• Calories: 140
• Fat: 1 g
• Cholesterol: 0 mg
• Protein: 12 g
• Carbs: 21 g
• Fiber: 2 g
• Sodium: 320 mg