4 Servings
4 cups chicken broth
2/3 cup evaporated lowfat milk
2 tablespoons
margarine
1 cup chopped onions
2 cloves garlic, minced
4 ounces mushrooms,
finely chopped
4 ounces mushrooms, sliced
4 tablespoons flour
1 tablespoon
dry sherry
1/2 teaspoon grated lemon rind
2 teaspoons lemon juice
1 1/2
tablespoons parsley, chopped
Combine broth and dry milk.
Heat margarine
in a large saucepan over medium heat.
Add onion, garlic and both chopped and
sliced mushrooms.
Cover and cook 8 to 10 minutes. Uncover and adjust temperature
to high.
Allow moisture to evaporate. Stir in flour.
With a wire whisk, blend
chicken broth mixture into mushroom mixture.
Bring to a boil. Add sherry, lemon
rind, parsley and lemon juice. Stir well. Serve hot.
Amount Per Serving
Calories 177 Calories from Fat 74
Percent Total Calories
From:
Fat 42% Protein 16% Carb. 42%
Nutrient Amount per Serving Value
Total Fat 8 g 13%
Saturated Fat 2 g 10%
Cholesterol 2 mg 1%
Sodium 1579 mg 66%
Total Carbohydrate 19 g 6%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 7 g
Vitamin A 19% Vitamin C 12% Calcium 0% Iron 9%
