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Marilyn's Recipes by Marilyn Porter, RD, CDE

 
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Mushroom-Potato Soup
 
  Ingredients
1 pound
fresh white mushrooms, cleaned
¼ cup
Juice from one lemon
2 Tbsp
unsalted butter
¼ cup
 finely chopped scallions, include green tops
1 tsp
 dried sweet basil
2 cups
 fat-free chicken stock
2 cups
 1% milk
4
medium potatoes, peeled (1 pound)
¼ tsp
salt
¼ tsp
black pepper
Fresh parsley to garnish
 
     
  Method  

Slice cleaned mushrooms and coat with lemon juice. Melt butter in stock pot to sauté scallions. Add mushrooms, basil, and sauté 10 additional minutes.

Add chicken stock, milk, potatoes, salt, pepper, and bring to a boil. Reduce heat and simmer 25 minutes, stirring frequently. Adjust seasonings and consistency to preference. Garnish with fresh parsley and serve with crusty bread.
 
Nutritional Information -
 

Serving Size: 1 cup
Yield: 4 cups
Exchanges: 2 carbohydrates
Calories: 227 Fat: 8 g
Protein: 9 g      Saturated fat: 4.6 g
Carbohydrate: 33 g      Monounsaturated fat: 2.2 g
Fiber: 2 g      Polyunsaturated fat: 0.4g
Sodium: 585 mg Cholesterol: 21 mg
Calcium: 194 mg  

 

  
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