Mushroom Soup
Ingredients
- 1-1/2 lbs fresh mushrooms
- 8 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
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
