2 servings

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

How to Make It

Step 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.

Step 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

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