Sherried Mushroom And Rice Soup

• Vegetable cooking spray
• 1 1/2 teaspoons reduced-calorie margarine
• 3/4 cup finely chopped celery
• 1/4 cup chopped onion
• 2 ounces fresh shiitake mushrooms, chopped
• 2 teaspoons all-purpose flour
• 1 1/4 cups evaporated skimmed milk, divided
• 2 tablespoons dry sherry
• 1/8 teaspoon pepper
• Dash of salt
• 1/2 cup cooked long-grain rice (cooked without salt or fat)

1. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery, onion, and mushrooms; saute 3 to 4 minutes or until tender.
2. Combine flour and 2 tablespoons milk, stirring until smooth; add to vegetable mixture. Add remaining milk, sherry, pepper, and salt; cook, stirring constantly, until mixture is thickened. Stir in rice; reduce heat to low, and simmer 10 minutes.

vegetable cooking spray, margarine, celery, onion, shiitake mushrooms, flour, milk, sherry, pepper, salt, rice

Taken from www.myrecipes.com/recipe/sherried-mushroom-rice-soup (may not work)