Fresh Mushroom Soup

• 4 cups low sodium chicken broth
• 2/3 cup nonfat dry milk powder
• 2 tablespoons margarine
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 4 ounces mushrooms, finely chopped
• 4 ounces mushrooms, sliced
• 4 tablespoons flour
• 1 tablespoon dry sherry
• 1/2 teaspoon lemon rind, grated
• 1 1/2 tablespoons fresh parsley, finely chopped
• 2 teaspoons fresh lemon juice

1. In a small bowl, combine broth and dry milk. Set aside.
2. Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
3. Uncover and adjust temperature to high. Allow moisture to evaporate.
4. Stir in flour.
5. With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
6. Add sherry, lemon rind, parsley and lemon juice.
7. Stir to mix well. Serve hot.

chicken broth, nonfat dry milk, margarine, onion, garlic, mushrooms, mushrooms, flour, sherry, lemon rind, fresh parsley, lemon juice

Taken from www.food.com/recipe/fresh-mushroom-soup-289524 (may not work)