Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh Mushrooms
3 tb Regular Margarine
4 c Vegetable Stock; Recipe #3
1/2 ts Leaf Basil; Dried
2 c Evaporated Skim Milk
1/2 c Flour
1/4 c White Wine
Salt White Pepper;To Taste

Rub the mushrooms with a damp paper towel and trim. Slice or chop
them into small pieces. In a 3 or 4-quart saucepan, melt the
margarine and add the mushrooms. Stirring frequently, cook the
mushrooms until lightly browned. Add the vegetable stock and basil.
Heat to boiling, simmer gently for 30 minutes. Remove the pan from
the heat and blend the evaporated milk and flour together and add to
the soup mixture. Return to the heat and stir the simmering pan until
the soup thickens. Add the wine. Do not allow the soup to boil again.
Season to taste with salt and white pepper. Serve hot.

Each 1 cup serving contains:
Tot Sat Cal Prot Carb Fib Fat Fat Chol
Sodium
215 11 G 29 G 3 G 6 G 1 G 3 Mg
172 Mg From The Cookbook For The 90s By Helen V Fisher

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