Cream of Mushroom Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
10 |
ounces |
mushroom caps -- sliced |
|
1 |
large |
shallot -- minced |
|
1 |
large |
clove garlic -- minced |
|
4 |
tablespoons |
unsalted butter |
|
3 |
tablespoons |
all-purpose flour |
|
1/4 |
teaspoon |
salt |
|
1/4 |
teaspoon |
white pepper |
|
1/2 |
cup |
white wine |
|
1 |
cup |
low sodium vegetable broth |
|
1 |
cup |
fat free evaporated milk |
|
1/4 |
teaspoon |
basil |
|
1/8 |
teaspoon |
ground nutmeg |
| Melt butter in large saucepan. Add mushrooms and shallots. Cook until mushrooms and shallots are softened. Mix flour, salt, pepper, nutmeg, and basil together. Add two tablespoons to soup and mix well. Add wine and deglaze the pan. Add broth and heat until simmering and slightly thickened. Mix remaining flour mixture with milk. Add to soup and heat until simmering and thickened. Don't boil. Makes 6 servings. |
| Per Serving: 447 Calories; 8g Fat (50.4% calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 232mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. |