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

Flame Top Round Dutch Oven / Stewpot, 7 qt, Figue

Flame Top Round Dutch Oven / Stewpot, 7 qt, Figue

Price: $240.00
ON SALE: $200.00
Item# 374570
Flame Top Round Dutch Oven / Stewpot, 7 qt, Black

Flame Top Round Dutch Oven / Stewpot, 7 qt, Black

Price: $240.00
ON SALE: $200.00
Item# 714570