Cream Of Mushroom And White Bean Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Beans/legum, Bobbie – no, Healthwise, Mushrooms | 10 | Servings | |
INGREDIENTS
| 1 1/2 | T | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 7.3mg
Sodium: 47.7mg
Potassium: 1240.3mg
Carbohydrates: 38.5g
Fiber: 9g
Sugar: 4.6g
Protein: 16.4g