Recipe - Hearty Fresh Mushroom Chili Soup

2 tablespoon Vegetable oil
8 ounce Sliced mushrooms; or 3cups
1 lg Garlic clove
1 tablespoon Chili powder
15 ounce Fatfree chicken broth
15 ounce Stewed tomatoes with Italian
herbs
15 ounce Cooked kidney beans; well
rinsed
7 ounce Corn kernels; approximately

In a large saucepan, heat oil over mediumhigh heat. Add mushrooms and
garlic; cook stirring frequently until mushrooms are tender and liquid
evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute.
Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil;
reduce heat and simmer to blend flavors, about 10 minutes. Serve topped
with tortilla chips, if desired.

Makes 6 cups, [per cup: 196 cals, 6 g fat; serving 4: 295 cals, 8g fat]

*INFO* Recipe from the Mushroom Council. Visit the Mushroom Council web
site at www.mushroomcouncil.com/recipes; featured by the Cooking Corner at
www.napsnet.com/food/ emailed by kitpath@earthlink.net 12/98

Recipe by: Mushroom Council, California

Posted to EATLF Digest by kitpath@earthlink.net on Dec 07, 1998, converted
by MM_Buster v2.0l.