Serve this rich-tasting mushroom soup as an opener for Fillet of Beef with Peppercorns, steamed asparagus, and whole wheat rolls.
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)
How to Make It
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.
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.