Low-Fat Cream of Mushroom Soup

• 3 cups fresh mushrooms, chopped
• 1 sm. onion, diced
• 1 clove garlic, minced
• 1/2 cup fat-free chicken broth
• 3-1/2 cup lite evaporated milk
• 2 tbsp. butter buds
• 1 dash white pepper
• 2 tbsp. all-purpose flour
• 1/2 cup skim milk

1. In large non-stick skillet, saute mushrooms, onion and garlic clove in broth for 3 minutes or until tender.
2. In large nonstick saucepan combine milk, butter buds, mushroom mixture and pepper.
3. Simmer on low-medium heat for 30 minutes.
4. In gravy shaker combine skim milk and flour; shake until smooth.
5. In last 5 minutes of cooking, pour flour mixture into soup slowly until desired thickness is reached; stir constantly.
6. Serve hot.

fresh mushrooms, onion, clove garlic, chicken broth, milk, butter buds, white pepper, allpurpose flour, milk

Taken from www.foodgeeks.com/recipes/622 (may not work)