| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Cooking lig, Appetizers, Soups and s |
4 |
servings |
INGREDIENTS
| 2 |
|
Bacon slices |
| 4 |
c |
Chopped cremini mushrooms |
| 1/2 |
c |
Chopped shallots |
| 3 1/2 |
c |
Cubed yukon gold –or baking potato |
| 1 |
cn |
Fat-free chicken broth; divided –14 1/2 ounce can |
| 2 |
c |
1% low-fat milk |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove
bacon from skillet; crumble and set aside. Add mushrooms and shallots
to bacon drippings in pan; saute 5 minutes or until the mushrooms are
soft. Remove from pan; set aside. 2. Add potato and broth to pan;
bring to a boil. Cover reduce heat, and simmer 12 minutes or until
potato is very tender. Transfer potato mixture to a food processor;
process until smooth. Return to pan. Add milk, mushroom mixture,
sherry, salt, and pepper; cook over low heat 10 minutes or until
thoroughly heated. Ladle soup into bowls; top with crumbled bacon.
Yield: 4 serving (serving size: 1 1/4 cups).
CALORIES 236 (13% from fat); FAT 3.5g (sat 1.5g, mono 1.2g, poly
0.4g); PROTEIN 13.2g; CARB 39.4g; FIBER 3.3g; CHOL 9mg; IRON 2.4mg;
SODIUM 521mg; CALCIUM 177mg. WW- 4 points.
Recipe by: Cooking Light Magazine, September 1997
Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,
converted by MM_Buster v2.0l.
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