Home, About Me, Recipes, Hints & Tips
|2||packages 8 oz, sliced fresh mushrooms|
|1 1/2||teaspoons butter|
|3/4||cup sliced green onions including tops|
|1||clove crushed garlic|
|3 1/4||cups chicken broth|
|1||teaspoon dried basil|
|1 1/4||cups 1% low fat milk|
Coat a large dutch oven with cooking spray;
add margarine and place over medium heat until margarine melts.
Add green onions and garlic; Saute 2 minutes. Add mushrooms;
Saute 3 minutes. Sprinkle flour over vegetables; stir and cook 1 minute.
Gradually add broth and next 4 ingredients,
stirring with a whisk until blended. Bring to a boil;
Reduce heat and simmer, uncovered 5 minutes. C
Combine cornstarch and water;
Stir well and add to mushroom mixture.
Stir in milk; Bring to a boil over medium-high heat and
cook 1 minute or until thickened, stirring constantly.
Discard bay leaf. Garnish with parsley if desired.
SERVING SIZE: 1 CUP