Fresh Mushroom Soup(Lo-Fat)

• 1 Tbsp. corn oil margarine
• 1 medium onion, finely chopped (1 1/3 c.)
• 1 lb. fresh mushrooms, diced (6 c.)
• 1/4 c. all-purpose flour
• 4 c. defatted chicken or beef stock
• pinch of white pepper
• pinch of nutmeg
• 1/4 c. nonfat cream cheese
• 1 1/2 c. nonfat milk
• 2 Tbsp. chopped fresh herbs of your choice (for garnish)

1. Melt margarine in a large saucepan. Add onion and stir over medium heat until onion is translucent. Add mushrooms and cook 5 minutes, stirring occasionally. Blend in flour until vegetables are well coated. Add stock slowly, stirring constantly. Bring mixture to a boil over medium-high heat, then reduce heat and simmer 5 minutes.
2. Add white pepper, nutmeg, cream cheese and milk.
3. Stir until cheese is melted and milk is warmed through, but do not boil.
4. After placing in individual serving bowls, garnish with fresh herbs.
5. Serves 6.

corn oil margarine, onion, fresh mushrooms, allpurpose, chicken, white pepper, nutmeg, nonfat cream cheese, nonfat milk, choice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880555 (may not work)