| 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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