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Mushroom Soup
	2 packages 8 oz, sliced fresh mushrooms 1 1/2 teaspoons butter 3/4 cup sliced green onions including tops 1 clove crushed garlic 1/4 cup flour 3 1/4 cups chicken broth 1 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 2 tablespoons cornstarch 2 tablespoons water 1 1/4 cups lowfat milk chopped parsley
Coat a large Dutch oven with cooking spray; add margarine, and place over medium heat until margarine melts. Add green onions and garlic; sauté 2 minutes. Add mushrooms; sauté 3 minutes. Sprinkle flour over vegetables; stir and cook 1 minute. Gradually add broth and next 4 ingredients, stirring with a wire whisk until blended. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes. Combine cornstarch and water; stir well, and add to mushroom mixture. Stir in milk; bring to boil over medium-high heat and cook 1 minute or until thickened, stirring constantly. Discard bay leaf. Garnish with parsley, if desired.

Coat a large Dutch oven with cooking spray;
add margarine, and place over medium heat
until margarine melts. Add green onions and
garlic; sauté 2 minutes. Add mushrooms; sauté
3 minutes. Sprinkle flour over vegetables; stir
and cook 1 minute. Gradually add broth and next
4 ingredients, stirring with a wire whisk until blended.
Bring to a boil; reduce heat and simmer, uncovered,
5 minutes. Combine cornstarch and water; stir well,
and add to mushroom mixture. Stir in milk; bring
to boil over medium-high heat and cook 1 minute
or until thickened, stirring constantly.
Discard bay leaf. Garnish with parsley, if desired.

Mushroom Soup