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Hearty Fresh Mushroom Chili Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains California Want to try, Elf98-12, Soups & ste, Quick & sim 4 Servings

INGREDIENTS

2 tb Vegetable oil
8 oz Sliced mushrooms; or 3-cups
1 lg Garlic clove
1 tb Chili powder
15 oz Fat-free chicken broth
15 oz Stewed tomatoes with Italian herbs
15 oz Cooked kidney beans; well rinsed
7 oz Corn kernels; approximately

INSTRUCTIONS

In a large saucepan, heat oil over medium-high heat. Add mushrooms and
garlic; cook stirring frequently until mushrooms are tender and liquid
evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute.
Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil;
reduce heat and simmer to blend flavors, about 10 minutes. Serve topped
with tortilla chips, if desired.
Makes 6 cups, [per cup: 196 cals, 6 g fat; serving 4: 295 cals, 8g fat]
*INFO* Recipe from the Mushroom Council. Visit the Mushroom Council web
site at www.mushroomcouncil.com/recipes; featured by the Cooking Corner at
www.napsnet.com/food/ >emailed by kitpath@earthlink.net 12/98
Recipe by: Mushroom Council, California
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 07, 1998, converted
by MM_Buster v2.0l.

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