Fresh Mushroom Soup

Ingredients

• 4 cups low sodium chicken broth
• 2/3 cup nonfat dry milk powder
• 2 tablespoons margarine
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 4 ounces mushrooms, finely chopped
• 4 ounces mushrooms, sliced
• 4 tablespoons flour
• 1 tablespoon dry sherry
• 1/2 teaspoon lemon rind, grated
• 1 1/2 tablespoons fresh parsley, finely chopped
• 2 teaspoons fresh lemon juice

Directions

1. 1

   In a small bowl, combine broth and dry milk. Set aside.

2. 2

   Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.

3. 3

   Uncover and adjust temperature to high. Allow moisture to evaporate.

4. 4

   Stir in flour.

5. 5

   With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.

6. 6

   Add sherry, lemon rind, parsley and lemon juice.

7. 7

   Stir to mix well. Serve hot.