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Creamy Chicken-mushroom Soup

Creamy Chicken-mushroom Soup is a home-style recipe made with Margarine, Minced Onion, Sliced Mushrooms, All Purpose Flour, Water, and Packet Instant Chicken Broth And Seasoning Mix. Serves 2.

Ingredients

• 2 tsp
• 2 tbsp
• 2 cup
• 1 tbsp
• 1 1/2 cup
• 1
• 1 dash
• 1/2 cup
• 2 tsp
• 1 dash
• 1 dash
• 1 tsp
• 2 oz

Method (preview)

1. 1

   In 1-quart saucepan heat margarine until bubbly and hot; add onion and saute, stirring occasionally, until softened.

2. 2

   Add mushrooms and saute for 5 minutes longer; remove and reserve 2 tablespoons of mushroom mixture.

3. 3

   Sprinkle flour over vegetables in saucepan and stir quickly to combine; cook, stirring constantly, for 2 minutes.

4. 4

   Gradually stir in water; add broth mix and thyme and, stirring constantly, bring mixture to a boil.

5. 5

   Reduce heat, cover, and let simmer for 15 minutes.

6. 6

   Pour 2 cups soup into blender container and process until smooth; transfer mixture to a 1-quart bowl and repeat procedure with remaining soup.

7. 7

   Pour soup back into saucepan.

8. 8

   Stir in milk, sherry, and reserved mushroom mixture and finely chopped cooked chicken breast and let simmer for 5 minutes; season with salt and pepper and serve garnished with parsley.

9. 9

   NOTES: Original recipe did not have cooked chicken breast meat.

10. 10

    Using MC nutritional summary the WW Points = 4