Emprimir
Correo Electrónico
Add a photoRaciónes: 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
- 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.
- Pour 2 c. soup into blender container and process till smooth; transfer mix to a 1-qt bowl and repeat procedure with remaining soup.
- 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.
- Makes 2 Servings, (about 1 1/4 c. each)
- NOTES : Original recipe did not have cooked chicken breast meat.
- Using MC nutritional summary the WW Points = 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 2 servings | |
| Calories 149 | |
| Calories from Fat 51 | 34% |
| Total Fat 5.81g | 7% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.71g | |
| Cholesterol 17mg | 6% |
| Sodium 908mg | 38% |
| Potassium 347mg | 10% |
| Total Carbs 9.54g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.98g | 3% |
| Protein 13.94g | 22% |
