| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups, Holiday |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Soup, cream of mushroom, reduced-fat |
| 1 |
c |
Half and half, fat-free |
| 1 |
c |
Milk, skim |
| 4 |
oz |
Sour cream, fat-free |
| 4 |
oz |
Velveeta-type cheese, fat-free |
| 1/16 |
ts |
Pepper, red |
| 1/2 |
lb |
Mushrooms; sliced |
| 1/8 |
c |
Wine, white, dry |
INSTRUCTIONS
Combine soup, half and half, milk, sour cream, cheese and pepper in pot,
stir well. Cook over low heat till cheese melts, stirring frequently. Stir
mushrooms into soup, add wine, and cook on low for 20 min stirring
frequently.
Per serving: 126 cal/.7 g fat
Posted to Digest eat-lf.v097.n329 by Nar@cris.com on Dec 29, 1997
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