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Title: Cream of Mushroom and White Bean Soup Categories: Beans/legum, Bobbie - no, Healthwise, Mushrooms Yield: 10 Servings 1 1/2 tb Olive oil 1 Onion; chopped 1 lb Mushrooms; sliced 1 Stalk celery; chopped 2 c Low-fat chicken stock 8 oz Can (2 %) evaporated milk 19 oz Can white beans; -rinsed/drained 1 ts Thyme Black pepper; to taste 1/2 c Plain low-fat yogurt Saute onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock, milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup into yogurt, blending well; add to the pot. In blender or food processor, puree 2 cups of soup. Return to pot; blend; serve Makes 2 1/2 quarts Per serving: 169 calories, 6 grams fat MC formatting by bobbi744@sojourn.com Recipe by: Living Healthy Magazine Posted to MC-Recipe Digest V1 #860 by Roberta Banghart |