Low Fat Cream of Mushroom Soup - Recipe

Yesterday when I ran to the store to pick up a few items I tossed in some mushrooms that were reduced for quick sale.
I love mushrooms; I've been eating them since I can remember.
Now I'm not sure what came over me but I thought why not make some low fat cream of mushroom soup.
My mom would whip up a batch every now and then but I had never tried to make any, so why not now?!
I made a batch today in about thirty minutes, ate it for lunch and it tasted great!


* Exported from MasterCook *

Low Fat Cream of Mushroom Soup

Recipe By: Jeanne Jones
Serving Size : 4
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound mushrooms
1 tablespoon butter
3 tablespoons flour, all-purpose
12 ounces fat free evaporated milk -- this is one can
1 1/2 cups fat-free chicken broth
1 tablespoon dry sherry -- optional

1. Slice enough mushrooms to measure 1 1/2 cups. Finely chop the remaing mushrooms.
2. Melt the butter or margarine in a large saucepan over medium heat. Add all of the mushrooms and cook, stirring frequently, for 10-12 minutes or until the mushrooms are soft and starting to brown. Sprinkle with the flour. Cook, stirring constantly for 3 minutes.
3. Gradually add the milk and broth. cook, stirring constantly for 5 minutes ro until thickened slightly. Add the sherry (if using). Season to taste with pepper if desired.

Source:
"Homestyle Cooking - 200 Classic American Favorites Made Healthy"
Copyright:
"1999"
Yield:
"4 "
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Per Serving: 151 Calories; 4g Fat (19.3% calories from fat); 13g Protein; 20g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 319mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 1/2 Fat.