Cream Of Mushroom Soup Fisher

Ingredients

1 lb fresh mushrooms 3 tbsp regular margarine 4 cup vegetable stock, recipe No3 1/2 tsp leaf basil, dried 2 cup evaporated skim milk 1/2 cup flour 1/4 cup white wine 1 salt & white pepper, to taste	Advertisements

Preparation
 
Rub the mushrooms with a damp paper towel and trim. Slice or chop
them into small pieces. In a 3 or 4-quart saucepan, melt the
margarine and add the mushrooms. Stirring frequently, cook the
mushrooms until lightly browned. Add the vegetable stock and basil.
Heat to boiling, simmer gently for 30 minutes. Remove the pan from
the heat and blend the evaporated milk and flour together and add to
the soup mixture. Return to the heat and stir the simmering pan until
the soup thickens. Add the wine. Do not allow the soup to boil again.
Season to taste with salt and white pepper. Serve hot.

Each 1 cup serving contains:
Tot Sat Cal Prot Carb Fib Fat Fat Chol
Sodium
215 11 G 29 G 3 G 6 G 1 G 3 Mg
172 Mg From The Cookbook For The 90s By Helen V Fisher

 

 
Servings:
6

 

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