------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
  
      Title: Cream Of Mushroom Soup
 Categories: Main dish Soups Vegetables   
   Servings:    6
 
       1 lb Fresh Mushrooms 
       3 tb Regular Margarine 
       4 c  Vegetable Stock; Recipe #3 
     1/2 ts Leaf Basil; Dried 
       2 c  Evaporated Skim Milk 
     1/2 c  Flour 
     1/4 c  White Wine 
       1 x  Salt & White Pepper;To Taste 
 
   Rub the mushrooms with a damp paper towel and trim.  Slice or chop them
   into small pieces.  In a 3 or 4-quart saucepan, melt the margarine and add
   the mushrooms.  Stirring frequently, cook the mushrooms until lightly
   browned.  Add the vegetable stock and basil.  Heat to boiling, simmer
   gently for 30 minutes.  Remove the pan from the heat and blend the
   evaporated milk and flour together and add to the soup mixture.  Return
   to the heat and stir the simmering pan until the soup thickens.  Add the
   wine.  Do not allow the soup to boil again.  Season to taste with salt and
   white pepper.  Serve hot.
   
   Each 1 cup serving contains:
   
   
                                 Tot    Sat
   Cal    Prot    Carb    Fib    Fat    Fat    Chol    Sodium
   --------------------------------------------------------------------------
   215    11 G    29 G    3 G    6 G    1 G     3 Mg     172 Mg
   
   
   
   From The Cookbook For The 90s By Helen V Fisher
  
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