Mushroom Clam Chowder

26.12.2009 | Author: Cook | Posted in Soups
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Mushroom Clam Chowder


Servings: 4
Ingredients: 

  • 1/2 c  Fresh mushrooms, chopped
    • 

  • 1 ts Veg oil
    • 

  • 7 oz Minced clams (canned)
    • 

  • 1/2 c  Celery, chopped
    • 

  • 1/3 c  Onion, chopped
    • 

  • 1/2 ts Salt
    • 

  • 1/8 ts Pepper
    • 

  • 1/8 ts Cayenne
    • 

  • 1 1/3 c  Nonfat dry milk powder
    • 

  • 1 1/2 c  Cold water
    • 

  • 1 tb Cornstarch
    • 

  • 2 tb Fresh parsley, minced
    •

Heat oil in saucepan and saute mushrooms. Stir in undrained clams,
celery, onion, salt, pepper and cayenne. Cover and let simmer for 5
minutes.
Mix together milk powder, water, and cornstarch (you may substitute 1 1/2
c skim milk for the powder and water). Stir milk mixture into saucepan and
simmer over low heat until soup thickens. Pour into serving bowls and top
each serving with 1/2 T parsley. (142 calories per serving)

Makes 4 servings





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