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 |
|
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
|
|
