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Mushroom Soup  

Ingredients

  • 1-1/2 lbs fresh mushrooms
  • scallions
  • 1/2 tsp thyme
  • 1/4 tsp black pepper
  • 1 Tbsp Dijon Mustard
  • 1/2 cup red wine
  • 1 quart fat-free no-added-salt chicken broth
  • 1 cup plain nonfat yogurt

Temperature: ° F

Instructions

1. Chop mushrooms and scallions into bite-sized pieces. Place in Emile Henry Stewpot and cook with red wine until tender. 2. Add thyme, pepper, mustard, and chicken broth. Bring to a boil and simmer for 15 miinutes. 3. Add yogurt, stirring to blend, and serve. Makes 4 servings. Nutrition per Serving: (serving size=1/4 of recipe) Calories = 110 Total fat = 1 g Saturated fat = <1 g Carbohydrate = 14 g Protein = 11 g Fiber = 4 g Cholesterol = 0 mg Sodium = 160 mg Dietary Exchanges: Vegetable = 2 Meat = 1

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