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Mushroom Soup

6 servings
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 1% low fat 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; 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

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