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Ingredientes
- 1 1/2 Tbsp. extra virgin olive oil
- 1 x onion minced
- 1 lb mushrooms sliced
- 1 stalk celery minced
- 2 c. lowfat chicken broth
- 1 x 8 oz can (2 %) evaporated lowfat milk
- 1 x 19 oz can white beans rinsed/liquid removed
- 1 tsp thyme black pepper to taste
- 1/2 c. plain low-fat yogurt
Direcciones
- Saute/fry onions in oil. Add in mushrooms and celery. Cook 10 min. Add in stock, lowfat milk, beans and seasonings; simmer 10 min. Whisk a little of the soup into yogurt, blending well; add in to the pot. In blender or possibly food processor, puree 2 c. of soup. Return to pot; blend; serve Makes 2 1/2 qts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 10 servings | |
| Calories 113 | |
| Calories from Fat 25 | 22% |
| Total Fat 2.85g | 4% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 200mg | 8% |
| Potassium 480mg | 14% |
| Total Carbs 16.36g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.03g | 1% |
| Protein 6.69g | 11% |
