Fresh Mushroom Soup
A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the american heart association cookbook. i prefer the 1975 version of the recipe, which i posted as recipe # 291922 vintage fresh mushroom soup"; pick the version that appeals to you. You can probably slash my preparation time; i am the slowest chopper in the western hemisphere."
Steps
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.
Ingredients
low sodium chicken broth, nonfat dry milk powder, margarine, onion, garlic cloves, mushrooms, flour, dry sherry, lemon rind, fresh parsley, fresh lemon juice