A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. I prefer the 1975 version of the recipe, which I posted as Vintage Fresh Mushroom Soup "Vintage Fresh Mushroom Soup"; pick the version that appeals to you. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere.
- 4 cups low sodium chicken broth
- 2⁄3 cup nonfat dry milk powder
- 2 tablespoons margarine
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 4 ounces mushrooms, finely chopped
- 4 ounces mushrooms, sliced
- 4 tablespoons flour
- 1 tablespoon dry sherry
- 1⁄2 teaspoon lemon rind, grated
- 1 1⁄2 tablespoons fresh parsley, finely chopped
- 2 teaspoons fresh lemon juice
- In a small bowl, combine broth and dry milk. Set aside.
- Heat margarine in 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 and milk mixture into mushroom mixture. Bring to a boil.
- Add sherry, lemon rind, parsley and lemon juice.
- Stir to mix well. Serve hot.