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Cream of Mushroom Soup
3/4 lb Fresh sliced mushrooms
1/4 c Sliced green onions
2 tb Dry sherry
2 tb Recuded calorie stick margarine
3 tb All-purpose flour
2 1/2 c Skim milk
1 1/4 ts Chicken-flavored bouillon granules
1/4 ts Pepper
2/3 c Nonfat sour cream
Vegetable cooking spray
Coat a large saucepan with cooking spray; place over medium-high heat until
hot. Add mushrooms, 1/4 cup green onions and sherry; saute until vegetables
are tender. Set aside. Melt margarine in a medium size heavy saucepan over
medium heat; add flour, stirring until smooth. Cook, stirring constantly, 1
minute. Gradually add milk; cook over medium heat , stirring constantly, 10
minutes or until mixture is thickened and bubbly. Stir in mushroom mixture,
bouillon granules and pepper. Cook until thoroughly heated. Remove from
heat and stir in sour cream.
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