Title: Cream of Mushroom Soup
Categories: Main dish, Soups, Vegetables
Yield: 6 Servings

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip