Name: Cream of Mushroom and White Bean Soup
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

The word [patience] never means the spirit which sits with folded hands and simply bears things. It is victorious endurance (and) constancy under trial. It is Christian steadfastness, the brave and courageous acceptance of everything life can do to us, and the transmuting of even the worst into another step on the upward way. It is the courageous and triumphant ability to bear things, which enables a man to pass breaking point and not to break, and always to greet the unseen with a cheer.

William Barclay

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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