Cream of Mushroom and White Bean Soup
Categories: Cream of, Mushrooms, Chicken stock, Soups
1 1/2 tablespoons of Olive oil 1 Onion, chopped 1 pound of Mushrooms, sliced 1 Stalk celery, chopped 2 cups of Low-fat chicken stock 8 oz Can (2 %) evaporated milk 19 ounces can of white beans 1 teaspoon of Thyme Black pepper, to taste 1/2 cup of plain low-fat yogurt |
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Sauté onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock, milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup into yogurt, blending well; add to the pot. In blender or food processor, puree 2 cups of soup. Return to pot; blend; serve Makes 2 1/2 quarts Per serving: 169 calories, 6 grams fat MC formatting by bobbi744@sojourn.com Recipe by: Living Healthy Magazine Posted to MC-Recipe Digest V1 #860 by Roberta Banghart <bobbi744@sojourn.com> on Oct 23, 1997
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