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Receta Creamy Chicken Mushroom Soup
by Global Cookbook

Creamy Chicken Mushroom Soup
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  Raciónes: 2

Ingredientes

  • 2 tsp margarine
  • 2 Tbsp. chopped onion
  • 2 c. sliced mushrooms
  • 1 Tbsp. all-purpose flour
  • 1 1/2 c. water
  • 1 pkt instant chicken broth and seasoning mix
  • 1 dsh grnd thyme
  • 1/2 c. evaporated skimmed lowfat milk
  • 2 tsp dry sherry
  • 1 dsh salt
  • 1 dsh white pepper
  • 1 tsp minced fresh parsley
  • 2 ounce cooked chicken breast half finely minced *

Direcciones

  1. In 1-qt saucepan heat margarine till bubbly and warm; add in onion and saute/fry, stirring occasionally, till softened. Add in mushrooms and saute/fry for 5 min longer; remove and reserve 2 Tbsp. of mushroom mix. Sprinkle flour over vegetables in saucepan and stir quickly to combine; cook, stirring constantly, for 2 min. Gradually stir in water; add in broth mix and thyme and, stirring constantly, bring mix to a boil. Reduce heat, cover, and let simmer for 15 min.
  2. Pour 2 c. soup into blender container and process till smooth; transfer mix to a 1-qt bowl and repeat procedure with remaining soup.
  3. Pour soup back into saucepan. Stir in lowfat milk, sherry, and reserved mushroom mix and finely minced cooked chicken breast and let simmer for 5 min; season with salt and pepper and serve garnished with parsley.
  4. Makes 2 Servings, (about 1 1/4 c. each)
  5. NOTES : Original recipe did not have cooked chicken breast meat.
  6. Using MC nutritional summary the WW Points = 4