| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Dutch | Soups &, Stews | 4 | Servings |
INGREDIENTS
| 1 | tb | Stick butter |
| 8 | oz | Mushroom; sliced |
| 1/4 | c | All-purpose flour |
| 3 1/2 | c | 1% low-fat milk |
| 1 | c | Potato; chopped |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 16 | oz | Frozen corn; thawed |
| 1 1/2 | c | Roasted chicken breast meat; shredded |
| 3 | tb | Chopped green onions |
INSTRUCTIONS
1. Melt margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and saute for 3 minutes. Stir in the flour. Gradually add the milk, stirring with a whisk. Add the potato, thyme, salt, pepper, and corn, and bring to a boil. Stir in the shredded chicken and 2 tablespoons green onions; cover, reduce heat, and simmer for 15 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions. Serving size: 1 3/4 cups. Recipe by: Cooking Light Oct. 1998 p. 156 Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Nov 23, 1998, converted by MM_Buster v2.0l.
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