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Sherried Mushroom and Rice Soup

Yield 2 servings
Serve this rich-tasting mushroom soup as an opener for Fillet of Beef with Peppercorns, steamed asparagus, and whole wheat rolls.

Ingredients

  • Vegetable cooking spray
  • 1 1/2 teaspoons reduced-calorie margarine
  • 3/4 cup finely chopped celery
  • 1/4 cup chopped onion
  • 2 ounces fresh shiitake mushrooms, chopped
  • 2 teaspoons all-purpose flour
  • 1 1/4 cups evaporated skimmed milk, divided
  • 2 tablespoons dry sherry
  • 1/8 teaspoon pepper
  • Dash of salt
  • 1/2 cup cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 233
  • caloriesfromfat 11 %
  • fat 2.8 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14.6 g
  • carbohydrate 38 g
  • fiber 0.0 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 337 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery, onion, and mushrooms; saute 3 to 4 minutes or until tender.

  2. Combine flour and 2 tablespoons milk, stirring until smooth; add to vegetable mixture. Add remaining milk, sherry, pepper, and salt; cook, stirring constantly, until mixture is thickened. Stir in rice; reduce heat to low, and simmer 10 minutes.

Cooking Light Light Cooking for Two