Recipe - Cream Of Mushroom And White Bean Soup

1 One half tablespoon Olive oil
1 Onion; chopped
1 pound Mushrooms; cut or sliced up
1 Stalk celery; chopped
2 cup Lowfat chicken stock
8 ounce Can (2 %) evaporated milk
19 ounce Can white beans;
rinsed/drained
1 teaspoon Thyme
Black pepper; to taste
One half cup Plain lowfat yogurt

Saute onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock,
milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup
into yogurt, blending well; add to the pot. In blender or food processor,
puree 2 cups of soup. Return to pot; blend; serve Makes 2 One half quarts Per
serving: 169 calories, 6 grams fat MC formatting by bobbi744@sojourn.com

Recipe by: Living Healthy Magazine

Posted to MCRecipe Digest V1 #860 by Roberta Banghart
bobbi744@sojourn.com on Oct 23, 1997