| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Beans/legum, Bobbie – no, Healthwise, Mushrooms | 10 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Olive oil |
| 1 | Onion; chopped | |
| 1 | lb | Mushrooms; sliced |
| 1 | Stalk celery; chopped | |
| 2 | c | Low-fat chicken stock |
| 8 | oz | Can (2 %) evaporated milk |
| 19 | oz | Can white beans; rinsed/drained |
| 1 | ts | Thyme |
| Black pepper; to taste | ||
| 1/2 | c | Plain low-fat yogurt |
INSTRUCTIONS
Saute onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock, milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup into yogurt, blending well; add to the pot. In blender or food processor, puree 2 cups of soup. Return to pot; blend; serve Makes 2 1/2 quarts Per serving: 169 calories, 6 grams fat MC formatting by bobbi744@sojourn.com Recipe by: Living Healthy Magazine Posted to MC-Recipe Digest V1 #860 by Roberta Banghart <bobbi744@sojourn.com> on Oct 23, 1997
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