1001 Low-Fat Veg - Cream of Artichoke and Mushroom Soup

[Guest guest]

This sounds so good, but if I try it, I'll sub soy milk-

 

 

* Exported from MasterCook *

 

Cream of Artichoke and Mushroom Soup

 

Recipe By :1,001 Low-Fat Vegetarian Recipes - Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup chopped portobello mushrooms

2 tablespoons finely chopped onion

1 tablespoon margarine

1 tablespoon flour

3 cups skim milk

1 vegetable bouillon cube

1 9 oz package frozen artichoke hearts -- cooked, finely chopped

salt and white pepper to taste

paprika, as garnish

 

Saute mushrooms and onion in medium saucepan in margarine until tender, about 5

minutes. Stir in flour; cook 1 minute longer. Stir in milk and bouillon cube;

heat to boiling. Boil, stirring constantly, until thickened, about 1 minute.

 

Stir artichoke hearts into soup; simmer, uncovered, 5 minutes. Season to taste

with salt and white pepper. Pour soup into bowls; sprinkle with paprika.

 

Description:

" Shiitake or cremini mushrooms can be substituted for the portobello

mushrooms. Serve with soudough croutons, if desired. "

 

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Per Serving (excluding unknown items): 129 Calories; 4g Fat (24.9% calories from

fat); 8g Protein; 16g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 170mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0